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Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake

Classic cheesecake meets ice cream cake in this simple but special frozen dessert swirled and studded with chocolate and hazelnut goodness atop an easy and gluten free crust.
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake no-churn ice cream, frozen desserts, no bake desserts
Prep Time 30 minutes
freezing time 9 hours 20 minutes
Total Time 9 hours 50 minutes
Servings 12
Calories 684kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the Nutella ganache:

  • 1/4 cup semi-sweet chocolate morsels
  • 3/4 cup Nutella or your favorite chocolate hazelnut spread
  • 1 cup heavy whipping cream

For the crust:

  • 1 1/4 cups almond or hazelnut meal
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/4 cup melted butter

For the ice cream cheesecake:

  • 8 oz cream cheese light or regular, at room temperature
  • 14.5 oz. sweetened condensed milk regular or fat free
  • 1 teaspoon vanilla extract
  • 1 pint heavy cream. well chilled
  • 1/2 cup mini chocolate chips

For the whipped cream topping:

  • 1 cup heavy cream, well chilled
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar

Instructions

For the Nutella ganache:

  • Place the morsels and Nutella in a heat-proof bowl.
  • Heat the heavy whipping cream in a small saucepan on the stove or in the microwave in a microwave-safe container until just simmering.
  • Immediately pour over the morsels and Nutella, and stir until smooth. Place in the refrigerator until ready to use.

For the crust:

  • Line just the ring of a 9-inch springform pan with plastic wrap, leaving the bottom uncovered (you could probably skip this, but it will make it easier to remove later).
  • Toss the almond or hazelnut meal, cocoa powder, and powdered sugar together in a bowl using a fork.
  • Pour over the melted butter and stir until evenly moistened.
  • Press firmly into the bottom of the springform pan, pressing down with a glass or the bottom of a measuring cup.
  • Place in the refrigerator until needed.

For the ice cream cheesecake:

  • Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
  • Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla extract until smooth. Set aside.
  • In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
  • Gently fold the cream cheese mixture into the whipped cream, then fold in the chocolate chips.
  • Spread the ice cream evenly over the crust in the prepared pan.
  • Gently pour about one cup of the ganache over the ice cream mixture and swirl with a butter knife. Carefully pour the remaining over the top of the ice cream mixture (Note, if you would like a thick ganache layer on the top of your ice cream cheesecake, you can freeze the cake after swirling the one cup through the mixture, then once firm, pouring the remaining ganache over the top and freezing until firm.).
  • Place the pan in the freezer for at least several hours, or until firm.
  • While it is in the freezer, prepare the whipped cream topping. Working quickly, remove the frozen ice cream cheesecake from the freezer, remove the ring and plastic wrap, and spread an even layer of the whipped cream topping over the cake. Return to the freezer for another hour or two.

For the whipped cream topping:

  • For best results when whipping the cream for both the ice cream and the whipped cream topping, make sure the heavy cream is very cold, and put your bowl and whisk attachment or beaters in the freezer for a bit.
  • Combine the ingredients in a bowl.
  • Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks.

Notes

Nutella Ganache adapted from Wine & Glue.
Crust adapted from All Day I Dream About Food.
Ice cream adapted from my recipe.

Nutrition

Serving: 1slice | Calories: 684kcal | Carbohydrates: 48g | Protein: 11g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 133mg | Sodium: 253mg | Potassium: 363mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1400IU | Vitamin C: 1.4mg | Calcium: 274mg | Iron: 1.9mg