Cheesecake Ice Cream Cake Recipe
This Cheesecake Ice Cream Cake combines the rich, creamy texture of cheesecake with the refreshing chill of ice cream. Layered with a graham cracker crust, creamy cheesecake filling, and your favorite ice cream, this dessert is perfect for any occasion. It’s a showstopper at birthday parties, family gatherings, or summer barbecues.
Equipment
- 9-inch springform pan or cake pan
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Knife (for slicing)
- Plastic wrap or aluminum foil (for freezing)
- Freezer
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs or crushed digestive biscuits
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon optional
- For the Cheesecake Layer:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 teaspoon gelatin optional, for extra firmness
- For the Ice Cream Layer:
- 1 quart vanilla ice cream or any ice cream flavor of your choice
- 1 cup fresh fruit like berries or flavor mix-ins (chocolate chips, caramel sauce)
Instructions
- Prepare the Crust:
- In a medium-sized bowl, mix graham cracker crumbs, sugar, and cinnamon (if using).
- Add the melted butter and stir until the mixture has a wet sand-like texture.
- Press this mixture evenly into the bottom of a springform or cake pan. Freeze for 15 minutes to set.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture. For extra firmness, dissolve gelatin in warm water and mix it in.
- Pour the cheesecake mixture over the chilled graham cracker crust and smooth it into an even layer. Freeze for at least 1 hour.
- Add the Ice Cream Layer:
- Let the ice cream soften slightly at room temperature for easier spreading.
- Spread the softened ice cream over the cheesecake layer in an even layer.
- Add additional mix-ins (like fresh fruit or chocolate chips) if desired. Freeze for 4 hours or until fully set.
- Serve:
- Once the cake is frozen, remove it from the pan and let it sit at room temperature for about 5 minutes for easier slicing.
- Slice with a warm knife for clean cuts. Serve and enjoy!
Notes
Storage: Store any leftover cheesecake ice cream cake in the freezer. Wrap it tightly in plastic wrap or foil to prevent freezer burn.
Flavor Variations: Feel free to experiment with different ice cream flavors (chocolate, caramel, etc.) and toppings (berries, nuts, or chocolate drizzle).
Gelatin: If you prefer a firmer texture, add 1 teaspoon of gelatin to the cheesecake mixture. This will help the layers hold together better when sliced.
Make-Ahead: You can make this cake up to 2 days ahead of time and keep it in the freezer.