Chocolate Cheez-It Ice Cream Recipe
Daily Value: 31%
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||55µg||14%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
For those who believe that chocolate tastes good with anything, this recipe may just prove that theory. Rich and intense dark chocolate is paired with the sharpness of these Cheddar crackers to create a unique sweet and savory combination. Folded into milk chocolate ice cream, the chocolate-covered Cheez-Its are a salty and satisfying surprise with every bite.
- 2 ounces dark chocolate
- 3/4 cup Cheez-It crackers, very lightly chopped
- 1 cup sugar
- 3 large eggs
- 1 cup premium cocoa powder
- 1 cup whole milk
- 1 1/2 cups heavy cream
- Pinch of salt
Microwave the chocolate in a small bowl for 30 seconds, stir, then microwave another 30 seconds and stir again. Repeat (if necessary) until melted and smooth. Add the chopped Cheez-Its to the chocolate and toss until coated. Remove and spread on waxed paper. Put in the freezer for 10 minutes or until hardened.
Add the sugar, eggs, cocoa powder, and milk to a blender and blend. Pour into a microwave-safe bowl and microwave on high for 1 minute. Stir, then microwave for 30 seconds; repeat 2 more times until the mixture is slightly thickened. (Don't be tempted to microwave longer than 30 seconds in a row after the first minute or you'll end up with scrambled eggs.) Whisk in the cream and pinch of salt. Pour onto a clean cookie sheet (with sides) and chill in the freezer for 20 minutes. Remove and pour into the ice cream maker, following the manufacturer's instructions. Add the chocolate-covered Cheez its to the ice cream during the last couple of minutes in the ice cream maker — after the mixture has thickened to soft serve consistency. Remove ice cream when desired consistency is reached and serve or freeze immediately.
Recipe DetailsServings: 6
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