Best Chocolate Cheesecake Ice Cream Recipes

CHOCOLATE CHEESECAKE ICE CREAM

Steps:

• Melt chocolate over double boiler or in microwave. Let cool at room temperature.
• Place the cream cheese into a mixing bowl and beat until soft and smooth.
• Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.
• Add the vanilla extract and lemon juice and mix until thick and smooth.
• Cover and chill in the refrigerator for 2-3 hours.
• Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

WHITE CHOCOLATE VANILLA BEAN CHEESECAKE ICE CREAM

Steps:

• Split bean, scrape out seeds.
• Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
• Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
• Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
• It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
• When all is melted, remove from heat and let cool slightly. This is not a thick custard.
• Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
• Cover with plastic wrap and refrigerate overnight.
• Freeze according to ice cream maker's directions.
• Temper the finished ice cream in a tightly covered container for several hours.

CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE

Steps:

• Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
• In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
• Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.