No-Churn Blackberry Dark Chocolate Cheesecake Ice Cream
Prep time:
Total time:
Yield: About 6 cups/10 servings
You won’t believe how easy it is to make this No-Churn Blackberry Dark Chocolate Cheesecake Ice Cream! Its creamy texture and fruity flavor with bursts of chocolate rivals anything store-bought.
6 oz (170 g; about 1¼ cups) fresh blackberries, chopped
6 oz (170 g; about 1 cup) chopped good-quality dark chocolate or chocolate chips (I used Chocoley)
Instructions
Whip the cream to stiff peaks in a large bowl.
Beat together the blackberry simple syrup, honey, cream cheese, and vanilla until smooth in a medium bowl.
While beating, add the blackberry syrup mixture to the whipped cream, and continue beating until smooth and thick. Taste and add additional honey if desired.
Fold the blackberries and chocolate into the mixture.
Pour the mixture into a freezer safe dish that will hold about 6 cups (1.5 quarts). Cover the top with plastic wrap and freeze until scoopable, about 4 to 6 hours.