Ice Cream Cheesecake

Ice Cream Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 2

    48oz containers Strawberry Ice Cream

  • C Graham Cracker Crumbs

  • 6

    T Butter, melted

  • ¼

    C plus 2 T Sugar

  • 1

    6 in store-bought chessecake, room temperature

  • 1

    Pint Strawberries, hulled and cut into pieces

  • ½

    Juice from Lemon


Set ice cream out to soften for about 30 minutes. Meanwhile, mix graham crackers crumbs, butter and 1/4 cup sugar. Press mixture over bottom and partly up sides of a 9 in spring-form pan. Set aside. When ice cream has softened, cream it with a wooden spoon until soft but not melted. Break chessecake into pieces and beat or fold into ice cream. Pour mixture into pan and smooth the top. Put in freezer to set. Combine strawberries, remaining 2 T sugar and lemon juice in a nonreactive saucepan. Warm over medium heat, 3 - 5 minutes. Chill. To serve remove sides of spring form pan and place cheesecake on plate. Top with strawberries.


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