Cheesecake Ice Cream Cake Recipe
A crowd-pleasing Cheesecake Ice Cream Cake Recipe layered with fluffy cream cheese filling, smooth ice cream, and a crisp biscuit base.
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons.
- Food processor or rolling pin (for crushing biscuits)
- Parchment paper
- Freezer space (very important!)
Ingredients
For the Crust
- 2 cups crushed digestive biscuits or graham crackers
- 1/2 cup unsalted butter melted
- 2 tablespoons sugar optional, if biscuits aren’t sweet
For the Cheesecake Layer
- 400 g cream cheese softened
- 1 cup heavy whipping cream cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Ice Cream Layer
- 1.5 liters vanilla ice cream softened slightly (You can use strawberry, chocolate, or even mango)
Optional Toppings
- Fresh berries
- Crushed cookies
- Chocolate drizzle
- Fruit sauce or caramel
Instructions
Step 1: Prepare the Crust
- Line the base of your springform pan with parchment paper. In a bowl, mix crushed biscuits with melted butter and sugar. Press this mixture firmly into the bottom of the pan. Use the back of a spoon or a glass to make it even. Place it in the freezer for 20–30 minutes until firm.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice. Beat again until everything is well combined and silky.
- In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture using a spatula. Go slow. You want to keep that airy texture.
- Spread the cheesecake mixture evenly over the chilled crust. Smooth the top and freeze for at least 2 hours, or until firm.
Step 3: Add the Ice Cream Layer
- Take your ice cream out of the freezer and let it soften for about 10 minutes. Once spreadable, layer it over the frozen cheesecake layer. Smooth the top, cover the pan tightly, and freeze for at least 6 hours, preferably overnight.
Step 4: Decorate and Serve
- Before serving, remove the cake from the springform pan. Let it sit at room temperature for 5–10 minutes. Add your favorite toppings, slice with a warm knife, and serve immediately.