Petitchef

Double chocolate cheesecake ice cream - 100th post and project food blog entry!

Dessert
15 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 15
1 quart milk

8 ounces cream cheese

8 ounces sour cream

1 1/2 cups chocolate chips

1 cup egg substitute

1 cup sugar

1/2 teaspoon. salt

14 ounces sweetened condensed milk

broken chocolate graham crackers (optional)

Preparation

  • Stir together milk, cream cheese, sour cream, and chocolate chips into a medium saucepan.
  • Heat on medium heat, stirring constantly until chocolate chips and cream cheese have melted. Bring to a boil, then reduce heat to medium low.
  • In a separate bowl, combine egg substitute, sugar, and salt. Slowly whisk into milk mixture; cook and stir for about 2 minutes or until thickened.
  • Mixture should be thick enough to coat a spoon. Place pan into a bowl filled with ice; stir constantly for 5 minutes.
  • Slowly whisk in sweetened condensed milk. Cover and refrigerate for 8 hours or until thoroughly chilled.
  • Freeze in an ice-cream freezer according to manufacturer's instructions. Immediately after freezing, fold in graham crackers or other mix-ins.
  • Freeze for several hours to achieve a firm texture.

Photos

Double chocolate cheesecake ice cream - 100th post and Project Food Blog entry!, photo 1Double chocolate cheesecake ice cream - 100th post and Project Food Blog entry!, photo 2




Rate this recipe:

Related recipes


Recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: