Cookie Crust Ice Cream Cheesecake Recipe

Cookie Crust Ice Cream Cheesecake Recipe

Preparation Time40 mins Cooking Time10 mins Makes 10 servings

Satisfy your sweet tooth with our Cookie Crust Ice Cream Cheesecake recipe. Enjoy a creamy delight made with Breyers ice cream.

Ingredients List
  1. 1 cup (2 sticks) unsalted butter, divided
  2. 1 1/3 cups granulated sugar, divided
  3. 1/2 cup packed light brown sugar
  4. 1/2 cup Breyers® Chocolate Ice Cream, melted
  5. 1 large egg
  6. 2 tsp. vanilla extract, divided
  7. 1/2 tsp. baking soda
  8. 1/4 tsp. kosher salt
  9. 1 3/4 cups all-purpose flour
  10. 3/4 cup unsweetened cocoa powder
  11. 16 ounces cream cheese
  12. 1 container (1.5 qt.) Breyers® Natural Strawberry Ice Cream, melted
  13. 1 cup chopped strawberries, PLUS 12 sliced strawberries for garnish
  14. 3 small scoops Breyers® Original Vanilla, Chocolate and Strawberry Ice Cream

Directions

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1. To make Cookie Crust: Line 2 baking sheets with parchment paper. Melt 1 stick butter in large microwave-safe bowl. Add 1/3 cup of the granulated sugar and the brown sugar and beat with electric mixer until creamy. Beat in melted Breyers® Chocolate Ice Cream then egg, 1 tsp. of the vanilla, baking soda and salt.

2. On low speed, slowly beat in flour, then cocoa powder. Using a 2 Tbsp. ice cream scoop, scoop dough 2-in. apart onto prepared baking sheets. (You should have 24 cookies.) Cover with plastic wrap and refrigerate at least 1 hour.

3. Preheat oven to 350°. Flatten cookies slightly to about ¾-in.thick. Bake 9 to 10 minutes, until set. Remove to wire rack; cool.

4. Working in batches, pulse 18 cookies in food processor into crumbs. Transfer to medium bowl. Reserve remaining cookies for another use.

5. Melt remaining ½ cup butter and combine with crumbs. Line bottom and sides of 9-in. springform pan with parchment paper. Press crumbs into bottom of pan. Freeze 1 hour.

6. To make Cheesecake Filling, beat remaining 1 cup sugar and cream cheese in large bowl with electric mixer until smooth and fluffy. Beat in melted Breyers® Natural Strawberry Ice Cream and remaining 1 tsp. vanilla. Fold in chopped strawberries. Pour cheesecake filling over frozen cookie crust. Freeze at least 4 hours, or until ready to serve.

7. To serve, remove sides of cake pan. Arrange sliced strawberries on top of cake. Top with Breyers® Original Vanilla, Chocolate and Strawberry Ice Cream. Serve immediately. Enjoy!