I am trying to get this one posted before it really gets cold. I don’t know about you, but we had the coolest summer in a long time. If the trend holds, winter could be brutal. I, of course, am happy to eat ice cream any time of year but I realize that not everyone likes a big cold double dip in January.
This is a great ice cream that requires no custard. I love custard based ice creams but, frankly, the ice cream hits your mouth a little quicker if you don’t have to mess with that step. This is sweet and tangy and wonderful.
Chocolate Chip Cheesecake Ice Cream
- 8 oz. cream cheese, softened
- 1 c. sugar
- 1 c. milk
- 2 c. heavy cream
- 2 tsp. vanilla
- 1 c. or more chocolate chips or chunks, if using store bought I like to chop them a little more. Regular chips suddenly seem huge in a spoonful of ice cream.
Put the cream cheese, sugar and milk in a blender. Blend until smooth. Slowly add the cream and vanilla. Pour the mixture into your ice cream maker. When it is close to finished add the chocolate chips.