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Cheesecake Ice Cream made with Chunky CHIPS AHOY! Cookie Pieces

A flavor packed ice cream with chunks of cheesecake made with Chunky CHIPS AHOY! Cookie Pieces, and mixed with even more Chunky CHIPS AHOY! Cookie Pieces to deliver a multi-textured treat.

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Ingredients

15 servings, 3.3 oz. each

  • Cheesecake

  • 8 oz. cream cheese, at room temperature
  • 2½ oz. granulated sugar
  • 1 large whole egg
  • 1 each egg yolk
  • 0.8 oz. heavy cream
  • ½ tsp. vanilla extract
  • 1 oz. finely ground Chunky CHIPS AHOY! Cookie Pieces

  • Ice Cream

  • 20 oz. whole milk
  • 10 oz. heavy cream
  • 7 oz. granulated sugar
  • 2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 2 tsp. ice cream stabilizer
  • 2 oz. Chunky CHIPS AHOY! Cookie Pieces
  • 4 oz. cheesecake cubes
  • 4 oz. Chunky CHIPS AHOY! Cookie Pieces
  • 15 each mini waffle bowls (0.33 oz. each)
NUTRITION FACTS

Nutrition per serving

Calories310 Total fat15 gSaturated fat8 gTrans fat0 gCholesterol55 mgSodium120 mgCarbohydrate40 gDietary fiber0 gTotal Sugars30 gAdded sugars26 gProtein5 gVitamin A15 %DVVitamin C0 %DVVitamin D6 %DVCalcium8 %DVIron6 %DVPotassium4 %DV
DIRECTIONS
For Cheesecake:  

Beat cream cheese and sugar in bowl of electric mixer fitted with paddle attachment until smooth. Gradually add egg and egg yolk, scraping bowl as needed. Mix in heavy cream and vanilla until combined. Fold in Chunky CHIPS AHOY! Cookie Pieces.

Line an 8-inch cake pan with foil; spray with cooking spray. Pour cheesecake batter evenly into pan. Bake in preheated 350ºF oven 15 min. or until set. Cool, then freeze for 1 hour for ease in cutting. Remove from pan and cut into 1/2-inch cubes. Keep frozen until ready to use.

For Ice Cream:  

Combine milk and cream in medium saucepan. Whisk in combined sugar, dextrose powder, nonfat dry milk and stabilizer. Cook on medium heat, while stirring constantly, until mixture reaches 165ºF.

Remove from heat. Strain mixture into bowl. Stir in Chunky CHIPS AHOY! Cookie Pieces. Chill over an ice bath, then refrigerate overnight OR freeze in ice cream maker according to manufacturer's directions. Remove from ice cream maker and fold in frozen cheesecake cubes and Cookie Pieces. Keep frozen until ready to use.

Serve a #16 scoop of the ice cream in a mini waffle bowl.

Tips

Recipe does not use entire recipe of Cheesecake. Keep remainder of cubes frozen for next batch of ice cream.

Total ice cream yield will vary depending on the overrun created by your ice cream freezer.

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