Rich chocolate Cheesecake Ice Cream made from scratch!
6 ounces vanilla yogurt
8 ounces cream cheese
8 ounces whipped topping
1 can sweetened condensed milk (I used fat free)
1 1/3 cup devil’s food cake mix, dry
1/3 cup sugar
In a large bowl of a stand mixer, combine yogurt, cream cheese, and whipped topping. Mix until cream cheese is no longer lumpy. Add condensed milk, mixing 1-2 minutes. Add dry cake mix and sugar and allow to mix 3-4 minutes.
Pour mixture into a shallow container and chill in the freezer 6-8 hours until solid.* Store in an airtight container up to 1 week.