Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 14 oz sweetened condensed milk
  • 2 cups heavy whipping cream, chilled
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup graham cracker crumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup mini semi-sweet chocolate chips

Instructions:

  1. Beat the softened cream cheese in a medium bowl until completely smooth and devoid of lumps.
  2. Slowly pour in the sweetened condensed milk, vanilla extract, and lemon juice. Mix on medium speed until the mixture is glossy and unified.
  3. In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form.
  4. Using a rubber spatula, gently fold one-third of the whipped cream into the cream cheese base to lighten it.
  5. Carefully fold in the remaining whipped cream in two batches, ensuring not to deflate the air.
  6. Gently fold in the graham cracker crumbs, melted butter, and chocolate chips.
  7. Transfer the mixture into a 9x5 inch freezer-safe loaf pan or airtight container.
  8. Freeze for at least 6 hours or until firm and scoopable.