A luscious and creamy chocolate cheesecake ice cream
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake ice cream:
24 oz (680g) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
1 cup chocolate chips, melted
1/4 cup cocoa powder
For the topping:
Chocolate sauce
Whipped cream
Graham cracker crumbs
Instructions:
Prepare the crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Press firmly into the base of a 9-inch springform pan and freeze to set.
Make the cheesecake ice cream: Using a large bowl, beat the cream cheese until smooth. Add in sweetened condensed milk, heavy cream, and vanilla, mixing until creamy.
Stir in the melted chocolate chips and cocoa powder, ensuring the mixture is fully blended.
Assemble and freeze:
Pour the cheesecake ice cream mixture over the chilled crust, smoothing out the surface.
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Garnish and serve:
Before serving, drizzle with chocolate sauce, top with whipped cream, and sprinkle graham cracker crumbs.
Slice, Serve and Enjoy 
A luscious and creamy chocolate cheesecake ice cream
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