Chocolate Cheesecake Ice Cream
It’s hot out and even though I am watching what I eat I still enjoy a little indulgence, this ice cream is exactly that. Creamy, rich and delicious, with a slight tang from the cream cheese and lots of chocolatey goodness. I used my go to vanilla ice cream base and made some additions, dark chocolate and cream cheese. Need I say more!!!
1 1/2 cups heavy cream
1 1/2 cups whole milk
4 oz really soft cream cheese (you can also use mascarpone)
5 egg yolks at room temperature from large eggs
1/2 cup sugar
6 oz semi sweet dark chocolate chopped into small pieces(I used Divine)
pinch of salt
1 tbs pure vanilla extract
2 tbs clear corn syrup (optional)
Separate your egg yolks and place them in your mixing bowl with the sugar and pinch of salt. Add the heavy cream and milk to medium saucepan and bring to scalding on medium heat. While your milk and cream are heating beat the egg yolks until they are light and creamy, add the softened cream cheese and continue whisking until the mixture is creamy, thick and light with no lumps of the cream cheese. Slowly whisk in a little of the hot milk to temper the eggs, add back to the pan and cook on med/low heat stirring constantly with a wooden spoon. Using heat that is too high and not stirring can cause the eggs to scramble. Continue cooking until the custard is thick and coats the back of the spoon, Swipe a line on the back of the spoon, the line should stay intact and not run together. If you choose to use a thermometer the custard should be done at about 170 degrees.
Remove from heat, add the chocolate, let sit for about 5 minutes, stir until combined, it will be smooth and silky. Add the vanilla and optional corn syrup, stir. Cover the top of the custard with plastic wrap sitting directly on top of the custard, let it sit on the counter until it cools then refrigerate in the coldest part of the fridge overnight or at least 4 hours. Alternately you can prepare an ice bath and sit the bowl of custard in it stirring frequently until it cools. The temperature of the custard should be 40 degrees or less before you make the ice cream.
Follow manufacturers instructions for your ice cream maker.
Thank you so much!
Love this. I’ve seen more and more ice cream recipes that use cream cheese. I imagine in helps make it extra creamy. Plus the tang against the dark chocolate sounds wonderful!
Thank you, yes adding cream cheese not only adds flavor but gives the ice cream a wonderfully creamy texture and combined with the dark chocolate it’s wonderful.
This sounds perfect for the hot temperatures we’re having, Suzanne! Love your additions of cream cheese and dark chocolate. Time to pull out the ice cream maker!
I love making ice cream, the bowl sits in my freezer on and off all summer long. It’s such a wonderful treat. Thanks so much Hannah!
This is such a great recipe! Chocolate cheesecake? Yum! Sounds delicious!
Thank you, it is really good! I have a thing for ice cream!!
Wow, this looks deliciously decadent!!! 😉 Great idea, Suzanne, thank you for sharing!
Thanks Stefano, it’s really perfect weather for something cold.
You’re trying to make me lick my laptop screen, aren’t you. 🙂 That looks amazing!
LOL, thank you so much.
It sounds marvelous!!!
Thank you so much!
Wow! This is indulgence! 🙂
Oh yea!! Thank you!
You continue to amaze me my friend, this looks brilliant 😀
Thank you so much!
Chocolate & Cream Cheese…OH MY!
I know right, I have always loved chocolate cheesecake, but it’s too hot to bake so this is the next best thing. Thank you.
This ice cream sounds yum. But part of me is glad (for the sake of my waistline) that I don’t own an ice cream maker!
I know it’s a constant battle I have a system, if I have a little ice cream I eat a very low calorie,low carb meal as a trade off. Thanks so much.
You need not say more! It looks fabulously creamy and decadent. The optional sub of mascarpone would be unbelievably yum yum yum I’m sure. I like that this can be made without an ice cream maker so that theoretically if I ever master skills such as making custards I could make this.
Next time I am using mascarpone, it’s really good. The ice cream is scoopable right out of the freezer it has unbelievably good texture. Thanks so much. You can do it, not hard at all.
Oh no…you need not say! Looks so creamy and smooth. And say…I really love the little baker dog with the whisk. What an adorable image! 🙂
Thanks so much, It is really good ice cream! I found this little pug on pinterest and had to add to the blog, so cute!
OMG that looks LUSH!!! I have to confess to not having made ice cream for YEARS. Which is pretty bad considering I have a daughter who goes crazy for it. Your choccy ice cream looks to die for, especially with the creme cheese addition. How wonderful!.
Thank you, its really delicious. I could eat ice cream every day in the summer. Sometimes instead of dinner (don’t tell the ice cream loving daughter)
Oh she’d eat it for breakfast, lunch, afternoon snacks, dinner and supper if she could! And all year round too!
Mmm this looks like the perfect excuse for me to finally pull the trigger on purchasing the ice cream maker attachment for my stand mixer!
I have been wanting to get the attachment also, I have an inexpensive cuisinart ice cream maker, I like to use things until they die, I have had this machine for 5 years and it’s still going strong after many many quarts of ice cream. One day it will die and I will get the attachment but until then, I put it to good use. Thanks so much, I hope you enjoy!
I’ve never heard a chocolate cheesecake ice cream but the combination sounds most interesting. I’ll plan to prepare it myself because I love both chocolate and cheesecake. A must try for me 🙂
Thanks Julian, let me know what you think. You should try with mascarpone. I think that would be wonderful and even more creamy.
Oh my gosh this looks naughty and good! What a rich and wonderful treat. I can’t believe I haven’t gotten out my ice cream maker this summer… ’til now! Thanks for sharing this. 🙂
Thank you so much, I use my ice cream maker so much in the summer every year I am afraid it’s the end of it from overuse.
num num num! Lots of chocolate ice cream going around 🙂 Your addition of cream cheese is a wow.
Thank you so much, I can’t get enough ice cream in the summer and chocolate is my favorite.
Thank you so much :o)
This sounds decadent – absolutely divine. I love the idea of making it with marscapone – I have some in the fridge and I think I’ll try this tomorrow. It sounds too good to pass up. 🙂
I actually think mascarpone will be better, cream cheese has a little bit of a grainy texture on the tongue and mascarpone is smooth and so creamy. It doesn’t have the tang that cream cheese does but it will be just as good if not better IMHO, it’s wonderful ice cream I hope you enjoy and thank you so much.
This sounds heavenly Suzanne! 🙂
Thanks so much Kenley!
This sounds terrific!! I am currently on a chocolate kick…thanks for helping out Suzanne…lol!!! xoxo I should be posting rhubarb sorbet, with your rhubarb simple syrup in the next couple weeks 😀
Thank you, LOL, happy to oblige. I will be looking for your sorbet recipe, I have a jar of the syrup I need to use. Can’t to try the recipe.
This reminds me of a homemade ice cream store in my town – they sell a “cannoli” ice cream that has a really rich cream cheese or mascarpone flavor. I love it, because it’s not TOO sweet, which is exactly what this looks like. Chocolate ice cream, but grownup chocolate ice cream, right?
It is not too sweet, not at all. It’s creamy, rich and pleasantly sweet. For grownups, absolutely. Thank you so much.
Wow this looks decadent and delicious!
Thanks so much Leslie!
I’ve never heard of or thought of using cream cheese in ice-cream! Genius! I can just imagine how delicious this tastes, especially on a hot day (which isn’t hard given it’s been 100+ here the past few days-ugh!)
Thanks so much Christina, it really is delicious. It’s wonderful on a hot day, 100+ yikes, hope you are staying cool.
Oh my goodness. I cannot WAIT until I have a real kitchen again. I’m just going to cook my way through your blog.
Thank you so much, hope you and the family have a wonderful holiday!
This looks fantastic, Suzanne!! I’ve added mascarpone to my strawberry ice cream, but never with chocolate. YUM!
Its fantastic with chocolate Susan, thank you! Hope you are well and weathering the big move!
I don’t know that we’ll organize two moves in the same month again, although it’s nice to just get it over with. We still have some furniture to move from SF to Tahoe, but we’ll rent a uhaul and some muscle at each end to load and unload. Meanwhile we have about 100 boxes to get through between Tahoe and SF to unpack and figure out where the heck the stuff will go 🙂
You’re brave, thats a lot of moving. Hope it all goes well, you will definitely need some muscle with all those boxes and then unpacking them. Best of luck with the move.
Looks amazing Suzanne!! Dark chocolate is always calling my name…it looks so rich and creamy! Sorry I’m s late in commenting…I’ve been crazy busy finishing up the design of my new blog site…it has been a pain in the you know what, lol!! I’m almost done. Anyways, I’m with you…ice cream is a must in this weather. It was 107 this week! I’m in Houston, TX 🙂
Oh geez, 107 yikes!! Ice cream is the best and most delicious way to cool down. It’s pretty darn hot here also, we have temps in the mid to high 90’s with high humidity through the end of next week and thats as far as the forecast goes. Heat index over 100 and in the city it’s unbearable!!! No cooking or baking for me until it cools down. Thanks so much, try to keep cool and happy 4th of July!
Everything about this sounds amazing! I love the combination of flavors
Thank you so much, it’s really good and perfect for a hot day!