Smooth, creamy ice cream wrapped in a crisp chocolate shell creating a perfect balance of rich indulgence and refreshing coolness. A classic frozen treat that’s as fun to make as it is to eat. Recipe to be enjoyed as part of a healthy, active lifestyle.
Cream Cheese Choc Ice with Philadelphia®
- 3h30min
- Serves 20
Ice Cream:
500 g Double Cream (very cold)
390 g sweetened condensed milk
225 g Philadelphia Original Soft Cream Cheese (room temperature)
2 tsp vanilla extract
Chocolate Coating:
400 g dark chocolate
200 g coconut oil
1
Whisk ingredients together in a bowl, pour mixture into your ice churner and churn until the desired consistency. It should be frozen but still malleable.
2
Once churned, pour the ice cream mixture into your choc ice, rectangle silicone moulds.
3
Freeze until needed.
4
Place the chocolate and coconut oil into a metal bowl and place over simmering water in a pan and leave until melted.
5
Using a spatula, mix until fully combined.
6
Pour the chocolate mixture into a wide-mouth pint glass jar or a container with similar dimensions. It should be taller than it is wide to accommodate the length of the ice cream bar.
7
Line a baking sheet with parchment paper and set next to the container of chocolate.
8
Remove the ice cream bars from the silicone moulds and place back on the frozen baking sheet. One by one pick up an ice cream bar and insert a wooden skewer and dip into the chocolate mix.
9
Make sure to coat the ice cream all the way up to where the ice cream meets the stick. Lift the bar back up and hold it over the glass jar while the extra chocolate drips off. As you hold the bar, you'll see the chocolate firming up before your eyes.
NutritionAmount (per portion)
kJ/Kcal1557 kJ / 372.1 kcalFat29.7gCarbs23.5gProtein4.8gSaturated Fat19.9gSodium0.2gSugars17.3g
