Churro Cheesecake Ice Cream

Name: Churro Cheesecake Ice Cream
Ingredients: 1 cup MASA Churro Chips, 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

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Ingredients

1 cup MASA Churro Chips, crushed

Ice Cream Base

2 cups (16 oz) raw cream
1 cup raw milk
3 egg yolks
½ cup raw honey
2 tsp vanilla extract

Cheesecake Chunks

8 oz cream cheese (room temperature)
¼ cup raw honey
1 egg
⅓ cup Greek yogurt

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Directions

Bake the Cheesecake Chunks

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.

Make the Ice Cream Base

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.

Combine and Freeze

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.

Recipe Note

Tip: The churro chips are crunchiest when fresh — enjoy within 3 days for the best texture!

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