Petitchef

Double chocolate cheesecake ice cream - 100th post and Project Food Blog entry!

Dessert
15 servings
15 min
20 min
Very Easy

Ingredients

15

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

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