Try this if you enjoy vanilla bean cheesecake from restaurants. This one is significantly more unique and delicious because to the cookies. A must-have is pure vanilla bean extract. I make use of extract and beans from Tahiti. Additionally, this yields more than enough batter for a 10 inch pan, allowing you to also create cupcakes.
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 6 (1 ounce) squares bittersweet chocolate, chopped
- 1 cup 2% milk
- 2 cups creme fraiche
- ½ cup white sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
- Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 35 mg |
| Sugars | 31 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Rich and Tangy! I used homemade creme fraiche.
Fantastic! I altered the ingredients somewhat. I used homemade creme fraiche, which was quite liquid. I also used whole milk instead of a lighter version and doubled the chocoloate because I have a chocolate addiction. Thank you for the recipe.
love love dark chocolate and this is it I also added dark chocolate chips it was awsome make it twice I am not a big sweet lover but this icecream is great
I love creme fraiche so I was expecting to really enjoy this recipe, but unfortunately the flavor was too strong for me. It was too sour for an ice cream. But it didn’t help that I don’t have an Ice cream machine (never the less, the flavor wasn’t right).
This is delicious! I made a half batch to use up some creme fraiche and next time I’ll be buying some just to make this!
Delicious & ultra easy! Blenderizing the (Ghirardelli 70% Cacao) chocolate speckled tiny bits of chocolate throughout, which melt in the mouth. I think that combining maple syrup & vanilla with the classic pairing of chocolate & creme fraiche produces an exquisite flavor ~ everyone loved it. I didn’t have enough creme fraiche, so I made this using 1/2 creme fraiche & 1/2 low-fat milk. This still made the ice cream rich & delightful, & with enough fat content that the ice cream was easily scooped immediately upon removal from the freezer (i.e., it wasn’t rock hard). We all thought that IF I were to change this recipe, adding coconut would be a good addition. Highly recommended!