Choco-Chill Cheesecake Ice Cream Bliss

Choco-Chill Cheesecake Ice Cream Bliss is my ultimate frozen treat when I crave something creamy, rich, and decadently chocolatey with a tangy cheesecake twist. This ice cream blends luscious cheesecake flavor with swirls of chocolate and chunks of cookie or brownie, creating a dessert that feels like a celebration in every bite. It’s the perfect way to cool down and satisfy a sweet tooth all at once.

Why You’ll Love This Recipe

I love how this ice cream combines the best of two worlds—creamy cheesecake and indulgent chocolate—in one smooth, dreamy dessert. It’s easy to make at home with or without an ice cream maker, and the flavor is unbeatable. Whether I’m serving it at a party or enjoying a quiet night in, it feels special but not complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Sweetened condensed milk

• Heavy cream

• Vanilla extract

• Cocoa powder

• Semi-sweet chocolate chips or chunks

• Optional: crushed cookies or brownies for mix-ins

directions

1. I beat the softened cream cheese until smooth and fluffy.

2. I slowly add the sweetened condensed milk and vanilla extract, mixing until fully combined.

3. In a separate bowl, I whip the heavy cream to stiff peaks.

4. I gently fold the whipped cream into the cream cheese mixture to keep it light and airy.

5. For the chocolate swirl, I mix cocoa powder with a small amount of condensed milk or cream to make a thick paste.

6. I layer the base mixture with spoonfuls of the chocolate swirl and gently fold it in to create marbled effects without fully blending.

7. I fold in chocolate chips and any optional crushed cookies or brownies.

8. I transfer the mixture to a freezer-safe container and freeze for at least 6 hours, or until firm.

Servings and timing

This recipe makes about 1 quart of ice cream, serving 6 to 8 people. Prep takes about 20 minutes, and freezing time is around 6 hours or overnight.

Variations

I sometimes add espresso powder to the chocolate swirl for a mocha flavor. Swapping in white chocolate chips or mixing in fresh berries creates interesting flavor twists. For a dairy-free version, I’ve used cream cheese alternatives and coconut cream with great results.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before scooping, I let it sit at room temperature for 5–10 minutes. There’s no reheating involved—just scoop and enjoy.

FAQs

Can I make this without an ice cream maker?

Yes, this no-churn recipe relies on whipped cream and freezing, so an ice cream maker isn’t needed.

How do I get the swirl effect?

I add the chocolate mixture in dollops and fold gently, avoiding overmixing so the chocolate streaks remain visible.

Can I add nuts or other mix-ins?

Absolutely. Chopped nuts, cookie pieces, or chocolate chunks all add texture and extra flavor.

What’s the best way to soften cream cheese?

I leave it out at room temperature for about 30 minutes or microwave in short bursts until just soft.

Can I make this ahead of time?

Yes, I prepare it in advance and keep it frozen until ready to serve—it’s perfect for entertaining.

Conclusion

Choco-Chill Cheesecake Ice Cream Bliss is my go-to frozen dessert when I want something luscious, rich, and bursting with flavor. The creamy cheesecake base paired with chocolate swirls and mix-ins makes every spoonful feel like a decadent treat. It’s simple to make, endlessly customizable, and always a crowd-pleaser.

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