Frosted Choco-Cheesecake Reverie – Ooh, A Whirlwind of Creamy Indulgence and Decadent Chocolate Magic!
📋 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 melted chocolate chips
• 1/4 cup cocoa powder
● For the Topping:
• Chocolate sauce
• Whipped cream
• Additional graham cracker crumbs
📝 Instructions
1: Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended; press the mixture firmly into the base of a 9-inch springform pan, then freeze to set.
2: Mix the Cheesecake Ice Cream: In a large bowl, beat the softened cream cheese until smooth; add the sweetened condensed milk, heavy cream, and vanilla extract, mixing until creamy. Stir in the melted chocolate chips and cocoa powder until fully incorporated.
3: Assemble & Freeze: Pour the cheesecake ice cream mixture over the chilled crust, smoothing out the surface; cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
4: Garnish & Serve: Before serving, drizzle with chocolate sauce, top with whipped cream, and sprinkle with additional graham cracker crumbs. Slice, serve, and indulge in this dreamy frozen delight!