Chocolate Cheez-It Ice Cream

Staff Writer
Chocolate Cheez-It Ice Cream
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
506
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Ounces dark chocolate
  • 3/4 Cups Cheez-It crackers, very lightly chopped
  • 1 Cup sugar
  • 3 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.

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.

Nutritional Facts

Total Fat
32g
50%
Sugar
43g
N/A
Saturated Fat
18g
92%
Cholesterol
179mg
60%
Protein
9g
19%
Carbs
55g
18%
Vitamin A
303µg
34%
Vitamin B12
0.5µg
8.5%
Vitamin C
0.4mg
0.6%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
7µg
9%
Calcium
128mg
13%
Fiber
6g
24%
Folate (food)
22µg
N/A
Folate equivalent (total)
32µg
8%
Folic acid
5µg
N/A
Iron
3mg
17%
Magnesium
95mg
24%
Monounsaturated
10g
N/A
Niacin (B3)
0.7mg
3.6%
Phosphorus
254mg
36%
Polyunsaturated
2g
N/A
Potassium
394mg
11%
Riboflavin (B2)
0.3mg
19.3%
Sodium
176mg
7%
Sugars, added
38g
N/A
Zinc
2mg
12%

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