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:
- For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Place in the freezer to set while preparing the filling.
- For the cheesecake ice cream: In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, heavy cream, and vanilla extract. Mix until smooth.
- Add melted chocolate chips and cocoa powder to the cream cheese mixture. Mix until fully incorporated.
- Pour the cheesecake ice cream mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream is set.
- Before serving, drizzle chocolate sauce over the top of the cheesecake ice cream. Add dollops of whipped cream and sprinkle graham cracker crumbs for garnish.
- Slice and serve the no-bake chocolate cheesecake ice cream cold.
Prep Time: 20 minutes | Freezing Time: 6 hours+ | Servings: 10-12 servinnobake