Ancient Crunch
Dessert
Looking for a dessert that’s creamy, crunchy, and completely unforgettable? This homemade ice cream combines a rich vanilla-honey base, swirls of cheesecake chunks, and the sweet, spiced crunch of MASA Churro. It’s the perfect summer treat with just the right mix of indulgence and texture.
1 cup MASA Chips Churro, crushed
2 cups (16 oz) raw cream
1 cup raw milk
3 egg yolks
½ cup raw honey
2 tsp vanilla extract
8 oz cream cheese (room temperature)
¼ cup raw honey
1 egg
⅓ cup Greek yogurt
Preheat the oven to 325°F.
In a mixing bowl, beat cream cheese until fluffy. Add honey, then egg, then yogurt, mixing well after each addition.
Transfer to a baking pan and bake for 25 minutes. Let cool, then crumble into bite-sized pieces.
In a large mixing bowl, whisk together cream, milk, egg yolks, honey, and vanilla until smooth.
Transfer to a mold or container and place in the freezer.
Once the ice cream base is nearly frozen (soft but scoopable, about 5–8 hours), fold in cheesecake chunks and crushed MASA Churro Chips.
Sprinkle extra chips on top for more crunch.
Freeze overnight before serving.
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