Homemade Cheesecake Ice Cream Cake
A luscious cheesecake and ice cream fusion layered into a cake that’s rich, creamy, and simply irresistible.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1½ cups cream cheese softened
- 1 cup granulated sugar
- 2 cups vanilla ice cream softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup fruit topping or chocolate syrup optional
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs and melted butter in a bowl. Press firmly into a springform pan. Freeze for 20 minutes.
- Make the Cheesecake Layer:
- Beat cream cheese, sugar, and lemon juice until smooth. Spread evenly over the crust. Bake at 350°F for 30 minutes.
- Cool and Freeze:
- Let the cheesecake layer cool completely, then freeze for 2 hours.
- Add the Ice Cream Layer:
- Spread softened vanilla ice cream over the frozen cheesecake layer. Smooth it evenly and freeze for another 2 hours.
- Whip the Cream:
- Beat heavy cream and vanilla extract until stiff peaks form. Spread it on top of the ice cream layer.
- Decorate and Serve:
- Add fruit topping or chocolate syrup as garnish. Freeze the entire cake for 2 more hours before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 400
- Total Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Vitamin A: 10%
- Iron: 5%
- Vitamin D: 8%
- Folate: 6%
Additional Notes and Tips
- Use chocolate graham crackers for a more decadent crust.
- Swap vanilla ice cream for your favorite flavor to personalize.
- Allow the cake to sit at room temperature for 5 minutes before slicing.