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Ice Cream Cheesecake Log!
The dream culmination of all the things we love — ice cream, cheese cake, and chocolate. This dessert needs no sales pitch

Ingredients
  • 8 oz. J&J Whipped Cream Cheese
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 1 tsp. cornstarch, diluted in ¼ cup milk
  • 2 cups Mehadrin Vanilla Ice Cream
  • 2 (3.5 oz) bars dairy chocolate
  • 6-8 chocolate chip cookies, crushed
  • 1 Tbsp. Mehadrin Butter
Ice Cream Cheesecake Log!
The dream culmination of all the things we love — ice cream, cheese cake, and chocolate. This dessert needs no sales pitch

Instructions

In a bowl, mix cream cheese, sugar, vanilla
extract, yolks, and corn starch. Use a hand
blender to blend until smooth. Add vanilla ice
cream and blend until combined.
Remove ¾ cup of the mixture and set aside.
Fill log mold with the mixture until
approximately ¼ inch from the top and freeze
for 20 minutes.
Melt 2/3 bar chocolate and add it to the mixture
that was set aside. Pour it into the log mold,
creating a line down the center. Freeze for 10
minutes.
Melt 1 1/3 bar of chocolate together with the
butter. Remove log from the freezer. Add a thin
layer of crushed cookies on the top and then
pour the melted chocolate over it evenly.
Keep in the freezer until serving.
Note: Recipe was doubled for the mold
featured. The recipe fits a disposable aluminum
mold.
Optional: For candied hazelnut garnish, heat
½ cup sugar and 1/8 cup water in a small
saucepan over medium heat. Brush the sides
of the pot with a pastry brush and water from
time to time to prevent crystalizing. Cook until
desired color is reached and then close the
flame.
Stick hazelnuts onto a skewer and dip into the
caramelized sugar. Suspend skewer on the
edge of a pan, letting the caramel drip down,
forming a strand. Let cool and then break the
strand to desired height. Store in a cool dry
place (do not refrigerate). This garnish is best if
used the same day.

 

Ingredients
  • 8 oz. J&J Whipped Cream Cheese
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 1 tsp. cornstarch, diluted in ¼ cup milk
  • 2 cups Mehadrin Vanilla Ice Cream
  • 2 (3.5 oz) bars dairy chocolate
  • 6-8 chocolate chip cookies, crushed
  • 1 Tbsp. Mehadrin Butter
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