As I stood in my kitchen, the sun streaming through the window, I couldn’t resist the allure of something cool and indulgent. Enter the No-Churn Nutella Chocolate Chip Ice Cream Cheesecake—a glorious fusion of flavors that feels both luxurious and comforting. This recipe is a game-changer for anyone who’s tired of traditional ice creams requiring tedious machines. Plus, the gluten-free crust ensures it caters to a variety of dietary preferences while neatly sidestepping the stress of baking! With just a few simple steps, you can whip up a frozen dessert that’s perfect for summer gatherings or a cozy night in. Are you ready to elevate your dessert game and impress your friends with this delightful treat? Let’s dive into the creamy goodness together!
Why Make No-Churn Ice Cream Cake?
Effortless Indulgence: Perfect for busy home chefs, this no-churn ice cream cake requires minimal effort yet delivers maximum flavor.
Decadent Layers: Experience the rich blend of Nutella and creamy cheesecake, beautifully swirled for a mouthwatering taste.
Gluten-Free Goodness: With a simple nut-based crust, this dessert accommodates gluten-free diets without sacrificing flavor or texture.
Versatile Variations: Substitute fillings or spreads to personalize your cake; try peanut butter for a delightful twist!
Crowd-Pleasing Treat: Ideal for celebrations or casual get-togethers, this treat is sure to wow guests and loved ones alike. If you fancy a more unique dessert experience, consider trying a Chai Cake Decadent or a Toffee Crunch Cake as well!
No-Churn Ice Cream Cake Ingredients
Indulge in the simplicity of this delightful dessert with the following ingredients!
For the Nutella Ganache
- Nutella – 3/4 cup gives a rich, chocolate-hazelnut flavor.
- Semi-Sweet Chocolate Morsels – 1/4 cup adds to the fudge-like texture.
For the Cheesecake Base
- Heavy Whipping Cream – 1 cup for ganache and 1 pint for ice cream cheesecake, essential for creaminess—ensure it’s very cold for whipping.
- Cream Cheese – 8 oz at room temperature brings tanginess and structure; can substitute with dairy-free cream cheese if needed.
- Sweetened Condensed Milk – 14.5 oz for sweetness and creaminess; try a fat-free version if you prefer.
- Vanilla Extract – 1 teaspoon enhances the flavors beautifully.
For the Crust
- Almond or Hazelnut Meal – 1 1/4 cups serves as the gluten-free base for a nutty flavor; swap with your favorite nut meal as desired.
- Cocoa Powder – 1/4 cup deepens the chocolate flavor of the crust.
- Powdered Sugar – 1/4 cup increases sweetness and texture in both the crust and the whipped cream.
- Melted Butter – 1/4 cup binds the crust ingredients together; consider a dairy-free alternative for a vegan option.
For the Ice Cream Layers
- Mini Chocolate Chips – 1/2 cup for texture and extra chocolatey goodness in the ice cream.
For the Whipped Cream Topping
- Heavy Cream – 1 cup for a smooth topping—whip until fluffy!
- Vanilla Extract – 1 teaspoon for aromatic flavor.
- Powdered Sugar – 2 tablespoons to sweeten the whipped cream.
Enjoy crafting this luxurious dessert, perfect for any gathering or cozy night in!
Step‑by‑Step Instructions for No-Churn Nutella Chocolate Chip Cheesecake Ice Cream Cake
Step 1: Prepare Nutella Ganache
In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it simmers. Remove from heat and pour it over 3/4 cup of Nutella and 1/4 cup of semi-sweet chocolate morsels in a mixing bowl. Stir this mixture until it’s smooth and glossy, then let it cool. Once cooled, cover and refrigerate the ganache while you prepare the crust.
Step 2: Make Crust
In a large mixing bowl, combine 1 1/4 cups of almond meal, 1/4 cup of cocoa powder, and 1/4 cup of powdered sugar. Whisk together until evenly mixed, then pour in 1/4 cup of melted butter. Mix until the ingredients clump together, forming a wet sand-like texture. Press this mixture firmly into the bottom of a lined springform pan, creating a compact crust. Chill in the refrigerator for at least 30 minutes to set.
Step 3: Create Ice Cream Cheesecake
Using an electric mixer, beat 8 oz of room-temperature cream cheese on medium speed until smooth and creamy. Gradually add 14.5 oz of sweetened condensed milk and 1 teaspoon of vanilla extract, mixing well until fully combined. In a separate bowl, whip 1 pint of very cold heavy whipping cream to soft peaks, which should take about 3-4 minutes. Gently fold the cream cheese mixture into the whipped cream until no streaks remain, creating a fluffy cheesecake layer.
Step 4: Assemble
Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Carefully drizzle the chilled Nutella ganache over the cheesecake layer, using a knife to create swirls for a marbled effect. Sprinkle 1/2 cup of mini chocolate chips on top for added texture and decadence. Once assembled, cover the pan with plastic wrap and freeze for at least 9 hours or until completely firm.
Step 5: Finish with Whipped Cream
After the cheesecake has hardened, remove the springform pan from the freezer and carefully take off the sides. Prepare the whipped cream topping by whipping 1 cup of heavy cream, along with 1 teaspoon of vanilla extract and 2 tablespoons of powdered sugar, until fluffy. Spread the whipped cream over the top of the cheesecake layer evenly. Return to the freezer for an additional hour to set the whipped cream before slicing.
Expert Tips for No-Churn Ice Cream Cake
-
Cream Temperature Matters: Ensure your heavy whipping cream is very cold before whipping; this helps achieve the perfect, fluffy texture in your no-churn ice cream cake.
-
Cool the Ganache: Let the Nutella ganache cool to room temperature before swirling it into the cheesecake layer. This step ensures a delightful marbled look and prevents melting the cheesecake.
-
Chill the Crust Well: Don’t skip the chilling step for the crust. It helps to solidify and hold together when you layer the cheesecake and ganache.
-
Warm Knife for Slicing: For clean cuts, run your knife under warm water before slicing the cake. This technique helps avoid messy edges and ensures beautiful presentation.
-
Experiment with Flavors: Feel free to replace Nutella with other spreads like almond butter or peanut butter for a unique twist to your no-churn ice cream cake!
How to Store and Freeze No-Churn Ice Cream Cake
Freezer: Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 1 month for the best quality.
Slice & Serve: If you’re serving individual slices, cut the cake and place them in airtight containers. Frozen slices will remain delicious for up to 2 weeks.
Thawing: To enjoy your no-churn ice cream cake, transfer it to the fridge and let it thaw for about 20-30 minutes before serving for that perfect creamy texture.
Re-Whipping Whipped Cream: If your whipped cream topping loses some volume while stored, briefly whip it again before serving to restore its fluffiness.
What to Serve with No-Churn Nutella Chocolate Chip Cheesecake Ice Cream Cake
Elevate your dessert experience by pairing this creamy delight with complementary sides that enhance its divine flavor!
- Fresh Berries: Juicy strawberries or raspberries provide a tart contrast that brightens the rich chocolate flavors.
- Chocolate Drizzle: A warm chocolate sauce not only looks stunning but adds an extra layer of decadence to each bite, inviting indulgence.
- Mint Leaves: A sprinkle of fresh mint can cut through the sweetness, offering a refreshing finish while enhancing the dessert’s visual appeal.
- Espresso or Coffee: A smooth, hot beverage perfectly balances the creamy richness of the cheesecake ice cream, creating a comforting dining experience.
- Whipped Cream: Adding a dollop of freshly whipped cream enhances the cake’s creaminess and provides a delightful texture contrast.
- Crushed Nuts: Lightly toasted hazelnuts or almonds bring a crunchy element, playing beautifully against the soft creaminess of the cheesecake.
- Salted Caramel Sauce: The sweet-salty contrast from warm caramel elevates the whole experience, making every slice an unforgettable treat.
Make Ahead Options
These No-Churn Nutella Chocolate Chip Ice Cream Cheesecake treats are perfect for meal prep enthusiasts! You can prepare the Nutella ganache up to 3 days in advance; simply cool, cover, and refrigerate it until you’re ready to assemble. The gluten-free crust can also be made ahead and stored in the refrigerator for up to 24 hours. When you’re set to enjoy this creamy dessert, mix the cheesecake layer and assemble the cake as per the recipe instructions, then freeze until firm. This will save you time on the day of your gathering, ensuring your dessert is just as delicious and impressively layered for those sweet moments!
No-Churn Ice Cream Cake Variations
Feel free to let your creativity flow and customize this delightful cake to match your taste buds!
-
Nutella Swap: Substitute Nutella with peanut butter or almond butter for a nutty twist. These spreads introduce a whole new flavor profile that’s deliciously creamy.
-
Cookie Crunch: Add crushed cookies or nuts to the cheesecake layer for an exciting crunch. Each bite becomes a delightful mix of smooth and crunchy textures!
-
Different Nut Meals: Experiment by using cashew meal or walnut meal instead of almond or hazelnut for the crust. Each nut meal brings its unique nuttiness to the cake’s delicious foundation.
-
Flavorful Extracts: Enhance the flavor profile with hazelnut or coffee extract. These variants add depth and richness that perfectly complement the chocolate and cheesecake layers.
-
Dairy-Free Delight: Use coconut cream in place of heavy cream and dairy-free cream cheese for a deliciously creamy, vegan-friendly version. It’s a scrumptious way to cater to all dietary needs!
-
Heated Heat: Add a touch of cayenne pepper or red chili flakes to the ganache for a surprising kick. This sweet and spicy blend tantalizes the palate for those who love a little heat in their desserts.
For more tantalizing recipes, why not explore our Chai Cake Brown or the delightful White Chocolate Raspberry Dream Cake? Happy baking!
No-Churn Nutella Chocolate Chip Cheesecake Ice Cream Cake Recipe FAQs
How do I choose the best heavy whipping cream for this recipe?
Absolutely! When selecting heavy whipping cream, look for one that is labeled “heavy cream” or “whipping cream” with at least 36% fat content for optimal whip-ability and creaminess. Freshness is key, so check the expiration date and choose a brand that you trust. I often prefer organic options for their rich taste.
How should I store the No-Churn Ice Cream Cake if I have leftovers?
Very! After enjoying some delightful slices, wrap the entire cake tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can be stored in the freezer for up to one month while maintaining its delectable flavors.
Can I freeze leftovers of this cheesecake? How?
Of course! To freeze slices of your no-churn ice cream cake, cut it into individual portions and store them in airtight containers or wrap each slice in plastic wrap followed by foil. Your frozen treats can last up to two weeks, ensuring you can enjoy a sweet pick-me-up anytime!
What should I do if my whipped cream topping turns watery?
If this happens, no worries! Simply re-whip the heavy cream with a small pinch of powdered sugar or a dash of vanilla extract until it returns to its fluffy state. Ensure that the cream is cold before whipping, as warmth is the enemy of that lovely whipped texture!
Can I modify this recipe to be vegan or dairy-free?
Absolutely! To make this no-churn ice cream cake vegan, substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based whipping cream. You can also replace the butter in the crust with coconut oil or a dairy-free butter substitute.
Are there any common allergies I should be aware of with this recipe?
Yes! This recipe contains dairy (heavy cream, cream cheese, and butter), nuts (almond or hazelnut meal), and gluten (if using regular chocolate chips). For gluten-free options, ensure that the chocolate chips are certified gluten-free, and replace nut ingredients with seeds or other allergy-friendly alternatives if needed.
Delightful No-Churn Ice Cream Cake That’ll Wow Your Guests
Ingredients
Equipment
Method
- In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it simmers. Remove from heat and pour it over the Nutella and semi-sweet chocolate morsels in a mixing bowl. Stir until smooth and glossy, then let cool.
- Once cooled, cover and refrigerate the ganache while you prepare the crust.
- In a large mixing bowl, combine the almond meal, cocoa powder, and powdered sugar. Whisk together until evenly mixed.
- Pour in the melted butter and mix until the mixture clumps together, forming a wet sand-like texture.
- Press this mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator for at least 30 minutes to set.
- Using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing well until fully combined.
- In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the cream cheese mixture into the whipped cream until no streaks remain.
- Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula.
- Drizzle the Nutella ganache over the cheesecake layer, using a knife to create swirls.
- Sprinkle mini chocolate chips on top. Cover and freeze for at least 9 hours or until completely firm.
- After the cheesecake has hardened, carefully remove the sides of the springform pan.
- Prepare the whipped cream topping by whipping the heavy cream, vanilla extract, and powdered sugar until fluffy.
- Spread the whipped cream over the cheesecake layer evenly and return to the freezer for an additional hour to set.
Leave a Reply