Caramel Toffee Chip Cheesecake Ice Cream

This ice cream is made with cream cheese for a cheesecake flavor and then loaded with caramel, toffee bits and mini chocolate chips.

Caramel Toffee Chip Cheesecake Ice Cream

Ingredients:

• 8 ounces cream cheese, room temperature
• 1 1/4 cups heavy cream
• 3/4 cup granulated sugar
• 3/4 cup half and half
• 1/2 teaspoon vanilla extract
• 1/2 cup toffee bits
• 1/4 cup mini chocolate chips
• 1/2 cup caramel sauce

Directions:

1. In a food processor or stand mixer, add in the cream cheese and cream. Mix until well combined. Add in the sugar and mix. Add in the half and half mixing until well combined and smooth and creamy, scraping the bowl as needed. Add in the vanilla and mix until well combined. Refrigerate mixture for 4 hours or until completely chilled.
2. When ice cream has completely cooled remove from refrigerator and churn according to the ice cream makers directions. When there is 5 minutes left of churning time, add in the toffee bits and mini chocolate chips.
3. When done churning place 1/2 of the ice cream in a freezer safe container and layer 1/2 of the caramel sauce on top. Top with the remaining ice cream and then caramel sauce. Gently swirl together with a knife. Freeze for at least 4 hours before serving.

Enjoy!!!

*Adapted from Cupcakes and Kale Chips.