Chocolate-Cheesecake-ice-cream-recipe
Milk base

Chocolate Cheesecake ice cream recipe

Mattia

This Chocolate Cheesecake recipe is truly phenomenal and addictive!
First of all let’s start by saying that you must use the ORIGINAL Philadelphia and not other brands!
Here are the ingredients to prepare a delicious chocolate cheesecake ice cream recipe:

– 3300 grams of white base mix (to be requested privately) feel free to use yours but the recipe is optimized on my white base.
– 600 grams of ORIGINAL Philadelphia
– 50 grams honey
– 50 grams invert sugar
– Digestives biscuits (ORIGINAL)
– Mec 3 “that one” or Irka “Nocciolata Ice”

Preparation:
Blend together the white base, Philadelphia, honey and inverted sugar and mix.
Then crumble a packet of Digestives biscuits and add everything when the ice cream is almost ready.
Smooth the surface of the Cheesecake ice cream and place in the blast chiller.
Once the surface has solidified, put “Quella” or “Nocciolata Ice” creating a surface layer that covers the entire ice cream and give your ice cream another round of the blast chiller.
After the first layer has hardened, embellish with Digestives powder and…. Enjoy your meal!