Name: No-Churn Blackberry Dark Chocolate Cheesecake Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: About 6 cups/10 servings
Ingredients: 2 cups (475 ml) heavy cream; ¾ cup (180 ml) blackberry simple syrup (I used Sonoma Syrup Co.’s No. 60 Açai Black Currant Superfruit Syrup); ½ cup (120 ml) honey; 4 oz (115 g) cream cheese, slightly softened; 1 tablespoon pure vanilla extract; 6 oz (170 g; about 1¼ cups) fresh blackberries, chopped; 6 oz (170 g; about 1 cup) chopped good-quality dark chocolate or chocolate chips (I used Chocoley)