A No-Churn Frozen Dessert That Combines the Creaminess of Cheesecake with the Indulgence of Chocolate Ice Cream
Treat Yourself to a Frozen Delight That’s Rich, Creamy, and Bursting with Chocolate Flavor!
Craving something cold, creamy, and irresistibly chocolaty? Look no further than this Choco-Chill Cheesecake Ice Cream Bliss—a dreamy no-churn frozen dessert that combines the tangy richness of cheesecake with the smooth indulgence of chocolate ice cream, all on top of a buttery graham cracker crust.
Whether you’re planning a weekend treat, a holiday dessert, or a sweet surprise for a hot summer day, this recipe promises to satisfy every craving.
Introduction
Cheesecake and chocolate ice cream are beloved in their own right. But when you blend them together, you create an unforgettable fusion of two dessert icons—smooth, tangy cheesecake meets decadent chocolate in a no-bake, no-churn frozen masterpiece.
This Choco-Chill Cheesecake Ice Cream Bliss is perfect for those who want all the elegance of a cheesecake and the refreshing quality of ice cream, without the hassle of baking or churning. With just a few ingredients and a little patience while it chills, you’ll have a luscious dessert ready to impress.
Tools Needed, Servings, and Cooking Time
Tools Needed:
- 9-inch springform pan
- Large mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Plastic wrap
- Freezer
Servings: 10–12 slices
Prep Time: 25 minutes
Freeze Time: 6 hours to overnight
Total Time: 6 hours 25 minutes (including freeze time)
This recipe requires no baking and no ice cream maker—just mix, freeze, and serve!
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Ice Cream Filling:
- 24 oz (680g) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, melted
- ¼ cup unsweetened cocoa powder
For the Topping (Optional but Delicious):
- Chocolate sauce
- Whipped cream
- Extra graham cracker crumbs
Step-by-Step Instructions
Step 1: Make the Graham Cracker Crust
In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
Press this mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to smooth and compact the crust evenly.
Place the crust in the freezer while you prepare the filling. This ensures it sets and doesn’t mix with the cheesecake layer.
Step 2: Prepare the Cheesecake Ice Cream Base
In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy, with no lumps. This step is key to achieving that silky texture.
Next, add the sweetened condensed milk, heavy cream, and vanilla extract. Beat the mixture on medium speed until well combined and thickened slightly.
In a separate bowl, melt the chocolate chips using a microwave (20-second increments) or a double boiler. Let the melted chocolate cool slightly, then add it along with the cocoa powder into the cheesecake base.
Mix everything until the batter is smooth, rich, and fully chocolaty.
Step 3: Assemble and Freeze
Remove the springform pan with the crust from the freezer. Pour the chocolate cheesecake ice cream mixture over the crust. Use a spatula to spread it evenly and smooth the surface.
Cover the pan tightly with plastic wrap or aluminum foil and place it in the freezer. Let it set for at least 6 hours, preferably overnight, until firm and scoopable.
Step 4: Serve and Garnish
Once fully frozen, release the springform pan and transfer the dessert to a serving plate. Let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing.
Before serving, drizzle chocolate sauce over the top, add a dollop of whipped cream, and sprinkle extra graham cracker crumbs for a decorative (and delicious) touch.
Recommendations for Recipe Success
- Use Room-Temperature Cream Cheese: This helps you achieve a lump-free, silky filling.
- Let Chocolate Cool Slightly Before Adding: If the chocolate is too hot, it may seize or cause curdling when added to the cream cheese mixture.
- Don’t Skip the Freeze Time: Be patient—this dessert needs several hours to set properly and gain the perfect texture.
- Use High-Quality Cocoa and Chocolate Chips: The quality of your chocolate will directly influence the flavor.
- Customize the Crust: Want a twist? Try chocolate graham crackers, crushed Oreos, or a gluten-free cookie base.
Serving and Storage Tips
Serving Suggestions:
- Serve slices with a fresh berry garnish for color and tartness.
- Pair with a coffee or espresso for a rich, grown-up dessert experience.
- Serve as individual mini versions using muffin tins for parties.
Storage Tips:
- In the Freezer: Store covered in the springform pan or airtight container for up to 1 week.
- To Slice Cleanly: Dip your knife in warm water between slices.
- Avoid Refrigerator Storage: This dessert will melt if not kept frozen. Serve it cold straight from the freezer for the best texture.
Frequently Asked Questions
1. Can I make this cheesecake ice cream without a springform pan?
Yes, you can use a deep 9-inch square dish or loaf pan, though removing it for clean slices will be a bit trickier. Line the pan with parchment paper for easier lifting.
2. Can I make this recipe ahead of time?
Absolutely! This is the perfect make-ahead dessert. Prepare it up to 2 days in advance and keep it in the freezer until ready to serve.
3. What if I don’t have sweetened condensed milk?
Sweetened condensed milk is essential to this no-churn base, providing sweetness and creaminess. You could try a homemade version by simmering milk and sugar, but results may vary.
4. Can I make it dairy-free?
Yes, swap the cream cheese for a dairy-free alternative (like almond or cashew-based), use coconut cream instead of heavy cream, and opt for dairy-free chocolate chips and vegan condensed milk.
5. Can I add mix-ins or swirl flavors into the base?
Definitely! Crushed cookies, caramel swirls, or chunks of fudge work well. Just fold them into the base before freezing.
Conclusion
This Choco-Chill Cheesecake Ice Cream Bliss brings together the rich indulgence of chocolate, the creamy tang of cheesecake, and the nostalgia of classic ice cream—all in one no-bake, freezer-friendly treat. With a buttery graham cracker crust and a luxurious frozen filling, it’s a standout dessert that’s surprisingly simple to make.
Whether you’re serving a crowd or savoring a slice by yourself, this dessert delivers pure joy in every bite. So why wait? Gather your ingredients, grab your pan, and prepare for your next frozen obsession.
Now it’s your turn—make this dreamy cheesecake ice cream today and taste the bliss for yourself!
