Not all ice creams need an ice cream maker or indeed a body builder to whisk them for hours. This extremely chocolatey cheesecake ice cream recipe is smooth and creamy and super easy to make.
Ingredients
- 300g plain chocolate, broken into pieces
- 500g tub ready-made fresh vanilla custard
- 400g tub light cream cheese
- 100g icing sugar, sifted
- 100ml milk, chilled
- 12 chocolate or chocolate chip digestive biscuits
Method
- 1. Melt 200g chocolate with the custard in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
- 2. Put the cream cheese and icing sugar into a large mixing bowl, and gradually whisk in the warm chocolate custard until combined. Whisk in the milk and chill in the fridge for 15 minutes.
- 3. Pour the mixture into a large, shallow plastic container (about 1.5 litres), cover with a tight-fitting lid or cling film and freeze for at least 2 hours, until almost frozen. If you prefer, you can freeze the ice cream using an ice cream maker according to the manufacturer’s instructions.
- 4. Put the remaining chocolate into a small plastic food bag and knot the top to seal. Microwave for 1 minute to melt the chocolate, then snip off a tiny corner of the bag. Take the ice cream out of the freezer and drizzle over the chocolate in a thin stream to make a criss-cross pattern. (Alternatively, you can melt the chocolate in a heatproof bowl as in step 1, then use a fork to drizzle it.) Leave to set for 5 minutes.
- 5. Stir the set ribbons of chocolate into the ice cream, breaking them into chips as you do so. Re-freeze for a further 2 hours or so, until completely frozen. To serve, sandwich scoops of ice cream between 2 biscuits.
Nutritional info
Per serving 701kcals, 34.3g fat (20.5g saturated), 13.9g protein, 88.8g carbs, 67.6g sugar, 0.6g salt