Philadelphia-style Chocolate Ice Cream
A classic Philadelphia-style chocolate ice cream made with cream cheese, cocoa, and heavy cream.
⏱️ Prep: 5 min🍳 Cook: 1440 min
Ingredients
| 1 tbsp | 15 ml | cream cheese, at room temperature |
| 1 tbsp | 15 ml | unsweetened cocoa powder |
| 1/3 cup | 80 ml | granulated sugar |
| 1 tsp | 5 ml | vanilla extract |
| 3/4 cup | 180 ml | heavy whipping cream |
| 1 cup | 240 ml | whole milk |
Instructions
- In a microwave-safe bowl, warm the cream cheese for 10 seconds.
- Add cocoa powder, sugar, and vanilla extract, then whisk until the mixture resembles frosting, about 1 minute.
- Gradually whisk in the heavy cream and milk until fully combined and sugar is dissolved.
- Pour the mixture into a clean Ninja pint container, leaving about ½ inch of space at the top.
- Secure the storage lid and freeze for 24 hours.
- Remove from freezer, take off the storage lid, and place the pint in the outer bowl of your Ninja machine.
- Select the "SCOOP" function and process until the cycle is complete.
- If needed, use the "RE-SPIN" function for extra processing to achieve desired consistency.
- Serve immediately or transfer to an airtight container and store in the freezer.