Ice Cream Cheesecake Log

  • Cooking and Prep: 45 m
  • Serves: 12
  • Contains:

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

Ingredients (12)

Main ingredients

Optional Candied Hazelnut Garnish

Start Cooking

Prepare the Cake

  1. In a bowl, mix cream cheese, sugar, vanilla extract, yolks, and cornstarch. Use a hand blender to blend until smooth. Add vanilla ice cream and blend until combined.

  2. Remove 3/4 cup of the mixture and set aside.

  3. Fill log mold with the mixture until approximately 1/4 inch from the top and freeze for 20 minutes.

  4. Melt two thirds of a chocolate bar and add to the mixture that was set aside. Pour this into the log mold, creating a line down the center. Freeze for 10 minutes.

  5. Melt remaining 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.

  6. Keep in the freezer until serving.

Note:

Recipe was doubled for the mold featured. The recipe fits a disposable aluminum mold.

Candied Hazelnut Garnish (Optional)

  1. Heat sugar and 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.

  2. 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.

Note:

Store in a cool dry place (do not refrigerate). This garnish is best if used the same day.

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