Ingredients
– 4 tablespoons cheesecake pudding mix for thickening the base for a creamy texture
– 1 cup chocolate milk for deep chocolate flavor and sweetness
– 3/4 cup heavy cream for improving scoopability and preventing crumbly texture
– 2 tablespoons caramel sauce, divided for creating caramel ribbons
– 1/4 cup marshmallow cream for fluffy Phish Food style sweetness
– 1/2 cup semi-sweet chocolate chunks for mix-in texture
Instructions
1-First Step: In a medium bowl, mix cheesecake pudding mix, chocolate milk, heavy cream, and 1 tablespoon of caramel sauce. Stir until the base looks smooth and evenly combined.
2-Second Step: Transfer the mixture into a pint-sized container. Seal with the lid, then freeze for up to 24 hours.
3-Third Step: When the base is frozen solid, insert the container into your ice cream maker (Ninja Creami). Select the ice cream setting and process according to your machine’s instructions for ice cream.
4-Fourth Step: Check the texture. If the base is crumbly, add 1-2 tablespoons of heavy cream, then re-spin until you reach your desired texture.
5-Fifth Step: Once the base is creamy, gently fold in the remaining caramel sauce, marshmallow cream, and chocolate chunks using a rubber spatula. Fold carefully so swirls stay visible instead of fully mixing in.
6-Final Step: If the ice cream is too soft, freeze for 1-2 hours to firm up before serving. Scoop and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌀 Crumbly base? Add heavy cream 1 tbsp at a time and respin.
❄️ Post-spin swirls keep mix-ins intact; freeze if needed for firmness.
📦 Airtight freezer storage up to 1 week for best texture.
- Prep Time: 15 minutes
- Freezing: 24 hours
- Cook Time: 5 minutes
- Category: Desserts
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 215 kcal
- Sugar: 19g
- Sodium: 145mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg