So, it's above freezing in the midwest today (over 40 folks!!), so that means summer is practically here, right?
We wish. We're dreaming of camping and lake swimming. But since that isn't quite around the horizon yet, we chose to spend this day at home using up some of our various dairy products in the fridge. With my daughter's hankering for chocolate cheesecake and my desire to use up a couple of quarts of cream this recipe was born!
Chocolate Cheesecake Ice Cream
2 qts heavy cream
1 1/2 packages of cream cheese
1 C sugar
1/2-1 C cocoa powder to taste
Using the blender (1/2 batch at a time) whip the cream cheese and cocoa and sugar into the cream. Then pour into the Ice cream freezer and make according to your ice cream maker's directions. We have an electric one that takes ice and rock salt in layers around it and several hours to make. If you have a smaller self-contained counter variety you may need to alter the recipe for quantity as I know those can be smaller.