NO-CHURN CHOCOLATE CHEESECAKE ICE CREAM

Another Ice Cream recipe ! I thinks it's safe to say that I'm totally obsessed with them.  Making Ice Cream Is so easy and so fun that you won't be able to stop yourself from making batches frequently. 

This one came to my Mind while I was in school and yes, I usually daydream about what I want to make during most of my classes. Well I don't mind it cause some of my best ideas have come like that only. The combination of cheesecake and ice cream is absolutely phenomenal and why wouldn't it be ? You're combining two of the best desserts ever ! I hope you enjoy this one :) 

INGREDIENTS                        Makes 700ml

For the ice cream base 

300 ml cream 

100 ml condensed milk 

1/2 tsp vanilla essence 

For the ganache 

200 gms dark chocolate 

200 ml cream 

For the crumb 

10-12 digestive biscuits 

2 tbsp melted butter (salted)

For the cheesecake 

100 gms cream cheese ( at room temperature ) 

50 ml cream 

2-3 tbsp castor sugar 

Method 

First you need to make your chocolate ganache. Chop your chocolate into small pieces. And heat your cream till it simmers 

Pour your cream over the chocolate and let it sit for 5 mins. 

Then stir this mixture till you get a smooth ganache. Set aside to cool in the refrigerator. 

Next , whip all the ingredients for your cream cheese filling till combined and let it set in the refrigerator. 

For the base , 

Whip your cream till soft peaks form and then fold in the condensed milk and the vanilla essence. 

Take out your ganache and whip till soft peaks form. 

Now fold the base mixture in the ganache till combined. 

Crush your biscuits and mix them with the butter. Then fold this through your base. 

Put this mixture in your tin and then drop spoonfuls of the cheesecake filling over it and use a toothpick to swirl it around and freeze for 4-6 hours ! 

PS~ I would suggest that you double this recipe cause you'll run out of it very fast !