©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Cheesecake Ice Cream

1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

Place the cream cheese into a mixing bowl and beat until soft and smooth.

Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.

Add the vanilla extract and lemon juice and mix until thick and smooth.

Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.

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