No Churn Chocolate Mocha Cookie Crumble Ice Cream

I love ice cream. I really, really do.

I especially love homemade ice cream because making it myself means that I can customize it to exactly how I want it to be and to suite my cravings in that moment. My number one goal when making homemade ice cream is for it to be super creamy – that’s a non-negotiable for me.  Sometimes I like to keep it simple and just make a pint of classic vanilla; but then there are times when I want it to be super rich and decadent  – with all the add ins, much like this chocolate situation you see before you.

I find it so much fun to make my own ice cream, but sometimes I just can’t commit to hauling out my ice cream maker – so I opt for the easier (albeit slightly lazier) option; No churn ice cream.

Now for those of you who aren’t familiar with “no churn” ice cream – all that means is that you actually don’t need an ice cream maker to make it happen. Say whaaattttt? Yup I know, It’s pretty mind blowing. The day I discovered no churn ice cream my life was forever changed; changed for the better.

This recipe kind of came out of an intense craving for chocolate. I just kept adding more and more chocolatey goodness until I felt satisfied that there was enough to meet my needs. This is loaded with dark chocolate, swirls of hot fudge sauce, and layers of chocolate cookie crumble goodness, and I’m just going to be honest with you here… It’s addicting AF. I suggest forgetting about a bowl, and just taking a spoon straight to the container because you’re going to want more, and it’s just easier that way.

Recipe is below – Happy Ice Cream Making friends!

KP xoxo

No Churn Chocolate Mocha Cookie Crumble Ice Cream

Things you need…

2 oz cream cheese, softened
2 cups heavy whipping cream
1 can sweetened condensed milk
2 tsp pure vanilla extract
Pinch of salt
5 oz Dark chocolate, melted
½ – 1 tbsp espresso powder (depending on how strong you want it. I used 1 tbsp)
1 cup crushed chocolate cookie crumbs (I crushed up chocolate biscuits, but you could use oreos too)
¾ cup Hot fudge sauce

How to make…

In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla and salt until combined.

In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.

In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla, espresso powder and salt until combined. Beat in melted chocolate until smooth.

In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.

Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Top with a handful of the cookie crumbs, and drizzle with ¼ of the hot fudge sauce. Top with another layer of the chocolate ice cream and repeat the layering process.

Cover with plastic wrap and freeze for at least 6 hours.