Cheesecake Ice Cream Cake Recipe

Summertime calls for cool, creamy desserts that make everyone smile, and this cheesecake ice cream cake hits all the right spots. 

I stumbled upon this idea when I wanted something special for a family gathering but didn’t want to spend hours in a hot kitchen. 

Combining the rich, tangy goodness of cheesecake with the refreshing chill of ice cream, this dessert became an instant hit at my house. 

It’s indulgent yet surprisingly simple to whip up, and the best part? You can customize it to suit any occasion or flavor preference. 

Let me walk you through how to make this crowd-pleaser that’s bound to become a staple in your dessert lineup.

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Cheesecake Ice Cream Cake Recipe with Chocolate Topping

Why You’ll Love This Recipe

This cheesecake ice cream cake is the ultimate dessert for anyone who loves creamy textures and bold flavors. 

It’s a no-fuss recipe that looks impressive but doesn’t require advanced baking skills, making it perfect for home cooks of all levels. 

The layers of buttery graham cracker crust, velvety cheesecake, and smooth ice cream create a delightful contrast that melts in your mouth. 

Plus, it’s make-ahead friendly, so you can prep it early and focus on enjoying time with your guests.

  • Versatile: Swap out ice cream flavors or toppings to match your mood or the season.
  • No-Bake Ease: Minimal cooking means less time in the kitchen and more time chilling.
  • Crowd-Pleaser: Perfect for birthdays, barbecues, or any gathering where dessert steals the show.
  • Customizable: Add your favorite fruits, nuts, or sauces to make it your own.

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Ingredients

Here’s everything you need to create this dreamy dessert. Simple ingredients, big flavor!

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Kitchen Equipment Needed

You don’t need a ton of fancy tools to pull this off. Here’s what you’ll use:

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Simple Cheesecake Ice Cream Cake Recipe Anyone Can Make

Step-by-Step Instructions

Let’s break this down into manageable steps. Each one is straightforward, so even if you’re new to dessert-making, you’ll nail it.

1. Prepare the Graham Cracker Crust

Start by making the base that gives this cake its signature crunch. In a medium mixing bowl, combine 2 cups (200g) of graham cracker crumbs with ½ cup (115g) of melted unsalted butter and ¼ cup (50g) of granulated sugar. 

Stir until the mixture looks like wet sand and holds together when pinched. 

Press this evenly into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to create a compact, even layer. 

Pop the pan in the freezer for 10 minutes to set while you work on the next layer.

2. Make the Cheesecake Layer

Now for the creamy heart of the cake. In a large mixing bowl, beat 16 oz (450g) of softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes. 

Add 1 cup (240ml) of sweetened condensed milk and 1 tsp of vanilla extract, and continue beating until fully combined. 

Slowly pour in ¼ cup (60ml) of heavy cream, mixing until the mixture is thick and creamy. 

Spread this cheesecake layer evenly over the chilled crust using a spatula. Freeze for 30 minutes to firm up.

3. Add the Ice Cream Layer

This is where the magic happens. Take 1.5 quarts (1.4 liters) of softened vanilla ice cream out of the freezer and let it sit at room temperature for 5-10 minutes until it’s spreadable but not melted. 

Scoop the ice cream over the cheesecake layer and use a spatula to spread it evenly, smoothing the top. 

Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or overnight for best results.

4. Add Optional Toppings

Before serving, you can dress up your cake to make it extra special. 

Slice 1 cup (150g) of fresh strawberries and arrange them on top for a pop of color and flavor. 

Drizzle ½ cup (100g) of chocolate sauce over the cake for a decadent touch. 

You can add these right before serving or freeze them with the cake for 10 minutes to set.

5. Serve and Enjoy

When you’re ready to serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. 

Run a knife around the edge of the springform pan to loosen the cake, then release the sides. 

Slice with a warm, sharp knife, wiping it clean between cuts for neat slices.

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Tips for Success

To make sure your cheesecake ice cream cake turns out perfectly every time, keep these pointers in mind.

  • Soften the cream cheese at room temperature for at least an hour to avoid lumps.
  • Don’t skip freezing between layers; it helps each layer set properly for clean slices.
  • Use a warm knife for cutting to get smooth, even portions.
  • If the ice cream is too hard to spread, let it soften a bit more, but avoid letting it melt completely.
  • Double-wrap the pan in plastic wrap and foil to prevent freezer burn.

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Serving Suggestions

This dessert is a showstopper on its own, but a few thoughtful additions can elevate it even more. Serve it at summer barbecues, birthday parties, or casual get-togethers, and watch it disappear.

  • Pair with a refreshing fall margarita for a fun contrast.
  • Add a dollop of whipped cream for extra indulgence.
  • Serve with a side of fresh berries or a fruit compote for a burst of flavor.
  • Offer coffee or tea to balance the richness of the cake.

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Variations to Try

One of the best things about this recipe is how easy it is to switch things up. Here are some ideas to make it your own.

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Storage and Reheating

This cake is best stored in the freezer to maintain its texture. Here’s how to keep it fresh:

  • Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
  • Store in an airtight container for up to 2 weeks.
  • To serve leftovers, let the cake sit at room temperature for 5-10 minutes to soften slightly; do not microwave.

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Nutritional Facts

Here’s a rough estimate per serving (based on 12 servings):

  • Calories: 450 kcal
  • Fat: 28g
  • Saturated Fat: 17g
  • Carbohydrates: 42g
  • Sugar: 34g
  • Protein: 7g
  • Sodium: 280mg

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Health Benefits of Key Ingredients

While this is definitely a treat, some ingredients bring a little nutritional goodness to the table. From protein to antioxidants, here’s what you’re getting with each bite.

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FAQs

1. Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the texture might be slightly less rich. Full-fat cream cheese gives the creamiest result, but low-fat works fine if you’re watching calories. Just make sure it’s softened to avoid lumps.

2. How long does this cake need to freeze?

At minimum, freeze the cake for 4 hours, but overnight is best for a firm, sliceable texture. If you’re short on time, check after 3 hours; it should be set but might be softer.

3. Can I make this gluten-free?

Absolutely! Swap graham cracker crumbs for gluten-free cookie crumbs or almond flour. Double-check that your ice cream and other ingredients are gluten-free certified.

4. Can I use homemade ice cream?

Yes, homemade vanilla ice cream works beautifully. Just ensure it’s softened enough to spread easily but not fully melted when you add it to the cake.

5. How do I prevent the cake from sticking to the pan?

Use a springform pan and run a knife around the edges before releasing. You can also line the bottom with parchment paper for extra insurance.

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Final Thoughts

This cheesecake ice cream cake is the kind of dessert that makes any occasion feel special. It’s creamy, dreamy, and so easy to customize that you’ll find yourself making it again and again. 

I love how it brings everyone together at the table, sparking smiles and second helpings. Whether you’re hosting a summer party or just treating your family to something sweet, this recipe is a keeper. 

Try it out, play with the flavors, and make it your own—I’d love to hear how it turns out for you!

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Cheesecake Ice Cream Cake Recipe