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Dairy
Medium
12 Servings
Allergens 
45 Minutes
Diets
The dream culmination of all the things we love — ice cream, cheese cake, and chocolate. This dessert needs no sales pitch!
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 (8-oz.) J&J Whipped Cream Cheese
1/2 cup sugar
1 teaspoon Gefen Vanilla Extract
2 pasteurized egg yolks
1 teaspoon Gefen Cornstarch, diluted in 1/4 cup milk
2 cups Mehadrin Vanilla Ice Cream
2 (3.5-oz.) bars Elite Milk Chocolate or other dairy chocolate
6-8 chocolate chip cookies, crushed
1 tablespoon Mehadrin Butter
1/2 cup sugar
1/8 cup water
hazelnuts
In a bowl, mix cream cheese, sugar, vanilla extract, yolks, and cornstarch. Use a hand blender to blend until smooth. Add vanilla ice cream and blend until combined.
Remove 3/4 cup of the mixture and set aside.
Fill log mold with the mixture until approximately 1/4 inch from the top and freeze for 20 minutes.
Melt two thirds of a chocolate bar and add to the mixture that was set aside. Pour this into the log mold, creating a line down the center. Freeze for 10 minutes.
Melt remaining chocolate together with the butter. Remove log from the freezer. Add a thin layer of crushed cookies on the top and then pour the melted chocolate over it evenly.
Keep in the freezer until serving.
Heat sugar and water in a small saucepan over medium heat. Brush the sides of the pot with a pastry brush and water from time to time to prevent crystalizing. Cook until desired color is reached and then close the flame.
Stick hazelnuts onto a skewer and dip into the caramelized sugar. Suspend skewer on the edge of a pan, letting the caramel drip down, forming a strand. Let cool and then break the strand to desired height.
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Double the recipe? Not sure about the note on the bottom:
The doubled recipe fits a disposable aluminum pan or the original single recipe?
Thanks
The recipe fits a disposable aluminum mold. I think that means the original.