Fudge Ripple Peppermint Cheesecake Ice Cream

If you are a fan of mint chocolate chip ice cream, then you will love this Chocolate Fudge Ripple Peppermint Cheesecake Ice Cream that has the added richness of cheesecake flavor. This is a no churn ice cream recipe that makes ultra creamy, rich and smooth peppermint ice cream that is hard to resist. The vanilla cream cheese ice cream base adds a richness that helps temper the peppermint flavor so that it has a pleasant creaminess that comes across so appetizing. There's a thick chocolate fudge swirl all throughout, and It's like an ice cream version of my Chocolate Peppermint Cake. Get ready to turn your house into an ice cream shop with my No Churn Chocolate Crackle Ice Cream and this Peanut Butter Espresso Fudge Ice cream too!

WHY THIS RECIPE WORKS

• Easy to make - all you need are a few simple ingredients to make no churn ice cream and it takes less than 15 minutes to prepare.
• Whole ingredients - my no churn ice cream base uses pure cream, yogurt and milk ingredients unlike a lot of "frozen dessert" products on the market that use hydrogenated oils to make them more affordable.
• Rich cheesecake ice cream - cream cheese adds another level of richness to the ice cream base and it actually tastes like peppermint cheesecake.
• Smooth and creamy - the texture is so creamy thanks to the high fat content of the cream, as well as the protein and fats from the cream cheese. It is not icy at all even though we're not using an ice cream maker. The sweetened condensed milk provides enough solids to interfere with large ice recrystallization.
• Pure peppermint flavor - the creamy vanilla base is the perfect carrier for fresh peppermint flavor.
• Chocolate fudge swirl - this thick fudge sauce ripple with the cheesecake ice cream is incredible!

INGREDIENTS FOR CHOCOLATE FUDGE SWIRL PEPERMINT CHEESECAKE ICE CREAM

• Cream - you'll need whipping cream which has 35% milk fat content to whip to nice soft peaks.
• Condensed milk - sweetened condensed milk is usually sold in cans and adds solids in the form of concentrated milk proteins and sugars that will help reduce the melting point of the ice cream as well as prevent ice re-crystallization.
• Cream cheese - full fat cream cheese adds softness and richness to the ice cream base. Ensure it is softened slightly before making the base since it needs to be very smooth before mixing in the whipped cream.
• Yogurt - I use whole milk plain yogurt with 3% milk fat content. This adds tanginess and cuts the richness. The cultured dairy flavor also gives this ice cream a more prominent cheesecake flavor.
• Vanilla extract - use the best vanilla here as it will really shine.
• Dark Chocolate - use pure dark chocolate for the fudge swirl. I use semi-sweet chocolate here which is best so it doesn't set too firm in the ice cream, but also sets firm enough that it stays nice and fudgy. These couverture chips or "callets" are my favorite.
• Cocoa powder - a bit of cocoa bumps up the chocolate flavor in the fudge sauce and increases the solids to give it a nice chew.

STEP-BY-STEP INSTRUCTIONS

• STEP 1). Make the fudge sauce. Place chopped chocolate, sweetened condensed milk and water in a medium heatproof bowl and microwave on 50% power in 20 second increments while stirring in between until melted and smooth. You can also melt it over a double boiler. Add cocoa powder and stir to combine. Set aside to cool slightly.
• STEP 2). Make the ice cream. Mix cream cheese until smooth and creamy. Add sweetened condensed milk and mix until smooth with no lumps, then mix in yogurt, vanilla and peppermint extract thoroughly.
• STEP 3). Whip the cream. Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
• STEP 4). Fold in the cream cheese base. Add the cream cheese mixture to the bowl with the whipped cream and fold it together until evenly blended.
• STEP 5). Assemble ice cream. Transfer half of the ice cream mixture to the prepared loaf pan, then spoon half of the fudge sauce over top. Repeat with the remaining ice cream and fudge sauce. Use a butter knife to gently swirl everything together a few times, but have some restraint as you want defined pockets of fudge in the ice cream. If you're using a tall 1L freezer container, then add one third of the ice cream, followed by one third of the fudge sauce and then repeat these layers 2 more times.
• STEP 6). Freeze. Cover tightly with plastic wrap and place it in the freezer for at least 8 hours. Keep it tightly covered and enjoy it for up to 2 months. Let it soften in the fridge for about 10 minutes before scooping.

EXPERT TIPS FOR NO CHURN ICE CREAM

• Whip the cream to soft peaks. At this stage, the cream has enough air while still being creamy. Whipping further to stiff peaks can make the cream a bit grainy and give ice cream a slightly "drier" texture.
• Use cold cream. Cold cream whips faster and more efficiently to hold more air.
• Whip on medium to medium-high speed. Whipping on high speed incorporates large air bubbles, while whipping on medium speed incorporates small air bubbles for a finer structure and smoother texture.
• Freeze overnight. Allow the ice cream to freeze sufficiently overnight for best results.
• Spoon fudge sauce gently. Avoid folding it in or swirling too much because you want to get distinct swirls of fudge throughout.
• Let it soften before serving. This no churn ice cream needs about 10 minutes to soften so you can easily scoop it. I recommend softening in the fridge, not at room temperature since if it is too warm then the edges will soften fast and get soupy before the center softens at all.

TOOLS YOU NEED TO MAKE NO CHURN ICE CREAM

• Loaf pan - you can use a metal loaf pan to store your ice cream since the metal transfers heat fast which means it will freeze faster. Faster freezing means smaller ice crystals for a smoother texture.
• High speed blender - I absolutely love this Cuisinart blender. It is so powerful with a strong motor. I think it's just as good as a VitaMix and more than half the price. It's useful for whipping cream to a creamy consistency, and you can also use an electric hand mixer.

RECIPE FAQ

More No-Bake Treats

Looking for more recipes that don't require an oven? Try these:

Fudge Swirl Peppermint Cheesecake Ice Cream

Christina Marsigliese, Food Scientist MSc.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 8 hours hrs

Servings 1 L

Ingredients

  

Chocolate Fudge Sauce:

• 4 oz (113g) semisweet chocolate
• 2 tablespoon (30ml/40g) sweetened condensed milk
• 2 tablespoon (30ml) hot water
• 4 teaspoon (8g) cocoa powder

Peppermint Cheesecake Ice Cream:

• 4 oz (113g) cream cheese, softened
• ⅔ cup (160ml/220g) sweetened condensed milk
• ½ cup (120ml) full fat plain yogurt
• 1 teaspoon (5ml) pure vanilla extract
• ½ teaspoon pure peppermint extract
• 1 ½ cups (355ml) 35% whipping cream

Instructions

 

• Line a standard 1-pound loaf pan with parchment paper or set out a large freezer-safe container. I also use a one quart or 1L deli container.
• Make the fudge sauce. Place chopped chocolate, sweetened condensed milk and water in a medium heatproof bowl and microwave on 50% power in 20 second increments while stirring in between until melted and smooth. You can also melt it over a double boiler. Add cocoa powder and stir to combine. Set aside to cool slightly.
• Make the ice cream. Mix cream cheese until smooth and creamy. Add sweetened condensed milk and mix until smooth with no lumps, then mix in yogurt, vanilla and peppermint extract thoroughly.
• Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
• Add the cream cheese mixture to the bowl with the whipped cream and fold it together until evenly blended.
• Transfer half of the ice cream mixture to the prepared loaf pan, then spoon half of the fudge sauce over top. Repeat with the remaining ice cream and fudge sauce. Use a butter knife to gently swirl everything together a few times, but have some restraint as you want defined pockets of fudge in the ice cream. If you're using a tall 1L freezer container, then add one third of the ice cream, followed by one third of the fudge sauce and then repeat these layers 2 more times.
• Cover tightly with plastic wrap and place it in the freezer for at least 8 hours. Keep it tightly covered and enjoy it for up to 2 months. Let it soften in the fridge for about 10 minutes before scooping.