German chocolate cheesecake ice cream is some seriously good ice cream. My dad and brother are huge german chocolate fans. Let me restate that… HUGE german chocolate fans. So suffice it to say that I’ve eaten it a lot in my life. And although I may not worship german chocolate like the men in my family, I still love it! So when Darla (a family friend and amazing caterer) shared her recipe for an ice cream version of our beloved german chocolate cake, I was super excited to try it. I’ve made it a few times now, substituting semisweet chocolate chips once for the unsweetened chocolate when I was out. Both ways it’s fabulous. A word to the wise: this ice cream is quite soft even after extra time in the ice cream maker. It really does need to finish setting up in the freezer. So plan ahead… and know that german chocolate cheesecake ice cream is completely and totally worth that extra effort!
German Chocolate Cheesecake Ice Cream
Submitted by Mindy ~ The Sisters Cafe
4 oz cream cheese – softened
1 cup sugar
1 oz unsweetened chocolate, melted (can substitute semisweet chocolate chips)
1 1/2 teaspoons vanilla
1 1/4 cup milk
1/2 cup heavy cream
3 tablespoons evaporated milk
3 tablespoons sugar
2 tablespoons butter
2 tablespoons beaten egg
1/4 teaspoon vanilla
1/3 cup chopped pecans
1/3 cup coconut
Beat sugar, cream cheese and chocolate together until smooth. Gradually add milk and cream. Freeze according to manufacturers directions. Prepare topping while ice cream freezes. When freezer stops, gently fold in clumps of topping mixture. Reserve 1/4 cup garnish. Store in home freezer to firm up.
For topping: In a small pan, combine milk, sugar, butter, egg and vanilla. Cook, stirring constantly until thickened. Remove from heat and stir in nuts and coconut. Cool. Fold into ice cream after dasher is removed at the end of the freezing process.
Recipe Source: Darla Evanson (If you have a wedding or other event coming up, you definitely should check her out – $5 buffets with all the food made from scratch. Amazing!)