Ice cream sundae cheesecake recipe

An ice cream sundae cheesecake recipe?!? This delicious dessert ticks off two of the boxes that make a great cottage treat: it’s refreshingly cold, and it’s completely decadent. Adding ice cream and chocolate wafer crumbs to a traditional cheesecake recipe makes it next-level good, and super summery.

Yum! Eight desserts you can cook on the grill.

Crust: 

1⅓ cups chocolate wafer crumbs

¼ cup granulated sugar

⅓ cup butter or margarine

Filling:

1 pkg cream cheese (250 g)

1 cup icing sugar

4 cups frozen prepared whipped topping

1 cup vanilla ice cream

6 tbsp chocolate sundae sauce

Additional chocolate sauce and cocoa to garnish

1. Combine all ingredients for crust. Mix well. Press firmly into the bottom of a 9” spring-form pan.

2. Bake at 375°F for 8 to 10 minutes. Cool completely.

3. Beat cream cheese, icing sugar, whipped topping, and ice cream in a large bowl on low speed of electric mixer just until blended. Pour over baked crust.

4. Drop 6 tablespoonfuls of chocolate sundae sauce at even intervals on filling. Twirl with a knife. Freeze at least 3 hours, or until firm.

5. Remove sides of pan. Let cake sit for 10 minutes to soften. 

6. To serve, drizzle a small puddle of chocolate sundae sauce on each plate. Place a slice of cheesecake on top. Sprinkle with cocoa. Makes about 10 servings.

Tips:

If you’re storing the cake longer than overnight, keep it frozen in the pan, covered with plastic wrap.

Feeling fancy? Garnish the cake with a few fresh raspberries, strawberries, and/or mint leaves for a spectacular presentation.

Here’s a twist on another summer treat: S’mores ice cream cake.

Featured Video

Related Story Beat the heat with this no-cook noodle bowl