Chocolate Cheez-It Ice Cream

Chocolate Cheez-It Ice Cream
Staff Writer

Mellissa Sevigny

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. 

Click here to see 6 Easy Cheez-It Recipes

6
Servings
575
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Ounces  dark chocolate
  • 3/4  Cups  Cheez-It crackers, very lightly chopped
  • 1  Cup  sugar
  • large eggs
  • 1  Cup  premium cocoa powder
  • 1  Cup  whole milk
  • 1 1/2  Cup  heavy cream
  • Pinch of  salt

Directions

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.

Nutritional Facts

Total Fat
30g
43%
Sugar
6g
7%
Saturated Fat
11g
46%
Cholesterol
35mg
12%
Carbohydrate, by difference
70g
54%
Protein
15g
33%
Vitamin A, RAE
134µg
19%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
125mg
13%
Choline, total
8mg
2%
Fiber, total dietary
13g
52%
Fluoride, F
2µg
0%
Folate, total
78µg
20%
Iron, Fe
14mg
78%
Magnesium, Mg
27mg
8%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
139mg
20%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
360mg
24%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
65g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.