Thank you, Rodelle for sponsoring this post and for making a line of baking products that are natural and pure.
Did you hear that right? Chocolate Cheesecake No-Churn Ice Cream? That’s right! It’s a thick, cream cheese batter that is laced with Rodelle Gourmet Baking Cocoa and then layered with chocolate sauce and salty graham cracker crumbs. We are definitely bringing this dessert to the fireworks show, eating it next to a bonfire, or letting it cool us down beside a waterfront. It’s THAT kind of decadent and THAT kind of dessert. One you can impress your friends with.
The first thing we do is make a chocolate base out of high-fat cocoa powder. Rodelle Organic Cocoa Powder is Dutch-processed and makes this recipe as creamy as ever without having to make a traditional ganache. The sauce is equal parts cocoa powder and coconut oil with a dash of honey for sweetness. Have you ever heard of such a thing? Cocoa powder chocolate sauce? Well, you have now. We then whip, whip, whip the cream cheese and the whipped cream together until we reach suuuuuper fluffy, stiff peaks. We then fold in the sweetened condensed milk and half of the prepared chocolate sauce.
Honestly, how easy was that? It doesn’t get much better. We toss the graham cracker crumbs with coconut oil and a little bit of salt to bring out the flavor, and there we have it, all three components make this fun, no-churn sensation.
You can place the batter into whatever container you have on hand. A lot of people use bread pans or casserole dishes. I have these food storage containers that are the perfect size for storing ice cream in the freezer. Layer to your heart’s content, friends. I like to drizzle the sauce on the sides of the containers first then layer it in 4 parts… chocolate sauce, chocolate cheesecake batter, graham cracker crumbs, chocolate cheesecake batter, chocolate sauce and so on. We lead first with our hearts, then with our mouths.
Did you also know that Rodelle has a full line of superior baking ingredients? They make my FAVORITE vanilla, and they also have premium gourmet spice blends that take your culinary adventures from good to grand. They’re available nationwide and you can check out where to buy them here.
Chocolate Cheesecake No-Churn Ice Cream
The perfect summer chocolate-y treat!
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 4-6 1x
Ingredients
¼ cup Rodelle Gourmet or Organic Cocoa Powder
¼ cup coconut oil
2 tablespoons honey
1/3 cup graham cracker crumbs
1 tablespoon coconut oil
½ teaspoon salt
1/3 cup cream cheese, room temperature
1 cup whipping cream
2 teaspoons vanilla bean paste
½ cup sweetened condensed milk
Instructions
In a small bowl, whisk together cocoa powder, ¼ cup coconut oil, and honey until combined. Set aside. In a separate, small, bowl, mix together graham cracker crumbs, 1 tablespoon coconut oil, and salt until the oil has saturated all of the crumbs. Set aside.
In a medium bowl, whisk the cream cheese, whipping cream, and vanilla bean paste until stiff peaks occur. Take half of the prepared chocolate sauce and add to the cream cheese mixture along with the sweetened condensed milk and fold until incorporated and the batter starts to look looser.
In a freezer-safe container, layer the ice cream batter with the chocolate sauce and graham cracker crumbs alternately until all the batter has been used. Cover and freeze for at least 5-6 hours. When frozen, scoop into serving dishes.
Keywords: chocolate, ice cream, no churn, cheese cake
If you have an ice cream maker, how would you prepare this? Would it be better with an ice cream maker or prepared this way? Thanks, it looks like a great recipe to try!
Thanks so much, Linda!
I haven’t tried it in an ice cream maker so I’m not sure. My guess would be to put all the ice cream ingredients in the maker subbing the whipping cream fro half and half. If I get a chance, I’ll be sure to try it out!
Karlee