Cheesecake Ice Cream Cake

 

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• Cooking and Prep: 2 h 20 m
• Serves: 12
• Contains:

This title sounds more like a shopping list than it does a title. Yes, it's all those good things in one!

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Ingredients (7)

Crust

• 1 bag cookies (I prefer Ostreicher's lemon or marble flavored cookies)

• 1/2 cup melted butter

Ice Cream Filling

• 8 ounces cream cheese

• 3/4 cup sugar

• 1 small dessert whip

• 3/4 cups orange juice

• 1 bag frozen strawberries, defrosted

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Start Cooking

For the Crust

1. Grind up the cookies to a fine crumb using a food processor. Transfer to a bowl and mix with melted butter. Press into the bottom of a springform pan, using the back of a spoon to create a nice even layer. Set aside.

Variation:

You can use a graham cracker crust instead of making a crust.

For the Filling

1. Beat cream cheese with sugar on high in an electric mixer. Mix for about 2 minutes.

2. In a separate bowl, whip up dessert whip. Add orange juice.

3. Place the slightly defrosted strawberries into the food processor fitted with the blade attachment, and blend until there are only a few larger pieces left. (I like when it's a bit chunky.) Add the strawberries to the whipped cream, and mix with a spoon to combine.

4. Combine the two mixtures together, whisking to blend well.

5. Pour into prepared crust and freeze until it hardens. Garnish with kiwis or strawberries.

Note:

Must be thawed on counter for 20 minutes before serving.