Cheesecake ice cream with chocolate chip cookies and cinnamon layer
4 servings
60 minutes
This dessert is a true delight for cheesecake and ice cream lovers. It combines the creamy texture of cream cheese and sour cream, the rich sweetness of brown sugar, and the spicy warmth of cinnamon. Crunchy pieces of chocolate cookie add a special charm to the ice cream, creating a contrast between softness and a light crunch. The origins of this treat lie in American cuisine, known for its love of combining textures and flavors.
1
For the cinnamon layer, in a saucepan over medium heat, mix brown sugar and flour, add 180ml of hot water and cook for 5 minutes until thickened. Add butter and cook for another 2-3 minutes. Remove from heat, stir in 3/4 teaspoon of ground cinnamon and cool. Transfer to an airtight jar until use.
- Brown sugar: 200 g
- Wheat flour: 3 tablespoons
- Butter: 1 tablespoon
- Ground cinnamon: 1.3 teaspoon
2
For the ice cream, blend cream cheese, sour cream, regular sugar, salt, and 0.5 teaspoon of ground cinnamon until smooth. Refrigerate overnight.
- Cream cheese: 300 g
- Sour cream 20% fat: 180 g
- Sugar: 130 g
- Salt: pinch
- Ground cinnamon: 1.3 teaspoon
3
Freeze the ice cream in the freezer according to the instructions, adding crushed chocolate cookies in the last couple of minutes of freezing. Place the finished ice cream in a container, layering it with cinnamon sauce (7-8 teaspoons). Store in the freezer for at least 5 hours before serving.
- Chocolate cookies: 75 g