Prepare the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, granulated sugar, cocoa powder, and vanilla extract, and beat until fully combined and smooth.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, as you want a light, airy texture.
Fold Together: Gently fold the whipped cream into the chocolate cheesecake mixture, being careful not to deflate the whipped cream. Fold in the mini chocolate chips or chopped chocolate if using.
Freeze the Mixture: Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours or overnight until firm.
Serve: Scoop into bowls or cones and enjoy this rich, creamy, no-bake chocolate cheesecake ice cream!
Nutritional Information:
Prep Time: 10 minutes | Freezing Time: 4 hours | Total Time: 4 hours 10 minutes
Servings: 6-8 scoops
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