Chocolate Ice Cream Raspberry Flavored Cheesecake Dipped I
Indulge in the ultimate frozen dessert with our Chocolate Ice Cream Raspberry-Flavored Cheesecake Bars! This show-stopping recipe layers creamy chocolate ice cream with a luscious raspberry cheesecake mixture, all encased in a decadent semi-sweet chocolate shell. Perfect for summer treats or special occasions, each bar is hand-dipped for a glossy, indulgent finish. The secret lies in the tangy swirl of raspberry jam that beautifully complements the richness of the chocolate and cream cheese. With minimal prep time and just a handful of ingredients like coconut oil for a velvety coating, these frozen cheesecake pops are as easy to make as they are to devour. Whether you serve them at a party or enjoy them solo, these freezer-friendly delights are guaranteed to impress!
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Ingredients
- 2 cups Chocolate ice cream
- 8 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Raspberry jam
- 0.5 cup Heavy cream
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Coconut oil
- 10 Popsicle sticks
Directions
Step 1
Line a 9x9-inch square baking dish with parchment paper and set aside.
Step 2
Soften the chocolate ice cream by leaving it at room temperature for 10-15 minutes. Spread the softened ice cream evenly into the prepared dish and freeze for 30 minutes, or until firm.
Step 3
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy. Gently fold in the raspberry jam and heavy cream until well combined.
Step 4
Spread the raspberry cheesecake mixture evenly over the frozen chocolate ice cream layer. Freeze for at least 2 hours, or until completely solid.
Step 5
Carefully remove the frozen layers from the baking dish using the parchment paper. Cut into 10 equal rectangular bars, and gently insert a popsicle stick into each bar. Place back in the freezer while you prepare the chocolate coating.
Step 6
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth.
Step 7
Remove the bars from the freezer. Working quickly, dip each bar into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off and place the bars on a sheet of parchment paper.
Step 8
Freeze the dipped bars for another 30 minutes, or until the chocolate coating is set.
Step 9
Serve the frozen chocolate ice cream raspberry cheesecake bars straight from the freezer and enjoy!
Nutrition Facts
| Serving size | (1269.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4521.3 |
| Total Fat 270.8g | 0% |
| Saturated Fat 171.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 455.1mg | 0% |
| Sodium 1078.7mg | 0% |
| Total Carbohydrate 524.7g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 450.6g | |
| Protein 48.3g | 0% |
| Vitamin D 22.4IU | 0% |
| Calcium 513.3mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 938.6mg | 0% |
Source of Calories