Chocolate Chip Cheesecake No Churn Ice Cream
I don't know about you but as summer is wrapping up, I'm trying to squeeze in as much ice cream as possible! This recipe has it all-- it's creamy, tangy, chocolately, and has just a bit of crunch from the graham cracker!
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 10 oz whipped cream cheese (1 + 1/4 containers) at room temperature
- 2 tsp vanilla bean paste (or vanilla extract)
- 6 graham crackers broken into pieces
- 1 cup mini chocolate chips
Make the Ice Cream Base
It is very improtant that your whipped cream cheese be at room temperature! If it's cold, you'll end up with lumpy ice cream-- yuck. If you have time, leave it out on the counter for at least 4 hours. If you forget, pop it in the microwave for 15-20 seconds, or until it's no longer cold to the touch.
In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the cream on medium-high speed until soft peaks form. Next, add in the whipped cream cheese and beat again until stiff peaks form.
Fold together the sweetened condensed milk, whipped cream/cream cheese mixture, and vanilla bean paste until smooth.
Lastly, fold in the crushed graham crackers and mini chocolate chips. Pour into an insulated ice cream tub or loaf pan.
Freeze the ice cream overnight (at least 12 hours) before serving.
Calories: 519kcal | Carbohydrates: 43g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 227mg | Potassium: 237mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1227IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg