Strawberry Ice Cream Cheesecake – a delicious recipe with cream, graham cracker crumbs, butter, sugar, cheesecake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set ice cream on counter for 30 minutes to thaw.
2
In a bowl, mix the graham cracker crumbs, butter, and sugar with a fork. Press this mixture over the bottom (and slightly up the sides) of a 9-inch springform pan using your fingers. Then use the bottom of a glass to flatten/compact it. Set aside.
3
In a large bowl, mix the softened ice cream with a wooden spoon until smooth and creamy but not melted (you can also use a mixer with a paddle attachment). Break the storebought cheesecake into pieces and fold it into ice cream. Pour the mixture onto the crust in the springform pan and smooth out the top.
4
Put in the freezer to set for four hours.
5
When ready to serve, remove the sides of the springform pan and allow to sit on counter for 15 minutes before slicing. Top with thawed sweetened strawberries with their juice and serve immediately.
460
kcal
Calories
34
g
Fat
18
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 3/4 quarts breyer's strawberry ice cream (or approx a half gallon on other premium ice cream), 1 1/2 cups finely ground graham cracker crumbs, 6 tablespoons melted butter (salted butter), 1/4 cup sugar, and more.
Yes, Strawberry Ice Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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