I love homemade ice cream but don’t always have the time and patience to do the egg separating, egg tempering, whisking, blending, cooking that many of the recipes require. I made a batch of kick butt tin roof the other weekend but it took about an hour to get everything done and that didn’t include the chill time. Between juggling the baby and the 3 year old, and finding time to do something/anything on the property that hour just isn’t always available.
This recipe however is wonderfully quick and easy. It uses chocolate milk as a base which is great for ease of use and it means you have a few extra cups of chocolate milk in the fridge that might just have to be shared between you the toddler that will give you cute puppy eyes as soon as she sees it. You won’t want it to go to waste.
Those chunks of marshmallow and chocolate you see in the picture are simply chopped Mallowmars (I used the cheaper ValuTime brand and it worked great) which gave me marshmallow, chocolate and graham crackers all in one. Can’t go wrong there. Plus, as with the chocolate milk, there is extra. Bonus!
Don’t worry about getting the cream cheese completely mixed in. Mine has little pebbles floating throughout (you can see them in the picture above) and I found that it gave a rich cheesecake flavor. You can use regular cocoa powder as well I liked the depth of flavor the dark chocolate gave the it.
Sure the weather is getting a little cold to think of ice cream but I say so what, just eat it inside by the heater. Trust me, it’s worth it.
Marshmallow & Dark Chocolate Cheesecake Ice Cream
Adapted from Raleys.com
8-oz. cream cheese, softened2 cups 1% chocolate milk
1 cup heavy whipping cream
3/4 cup sugar
1/2 cup unsweetened dark chocolate cocoa powder
2 tsp. vanilla extract
8 Fudge Marshmallow Cookies, coarsely chopped (Both Mallowmars and ValuTime work great)
1. Place cream cheese in a large bowl; slowly whisk in milk until smooth. Whisk in remaining ingredients except cookies; cover and chill until very cold.
2. Whisk mixture again. Pour into the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Remove paddle and stir in cookies. May be served immediately or cover and freeze until ready to serve. Best if left at room temperature for 10 minutes to soften before serving.