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Ice Cream Cheesecake Recipe

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This recipe for Ice Cream Cheesecake is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (48 oz) containers strawberry ice cream, softened to whip by hand
1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
1/4 cup sugar plus 2 tbsp sugar (keep separate)
1 6 inch store-bought cheesecake, room temperature
1 pint strawberries, hulled and cut into pieces
Juice of 1/2 lemon
1 9-inch spring form pan
Directions:
Directions:
Set ice cream out to soften for about 30 minutes.
Meanwhile mix together graham cracker crumbs, butter and 1/4 cup sugar.
Press mixture over the bottom and partly up sides of the spring form pan, set aside.
When ice cream has softened, pour into large mixing bowl and cream it with a spoon until soft but not melted.
Break cheesecake into pieces and beat or fold into ice cream.
Pour mixture into the spring form pan and smooth the top.
Put in freezer for several hours to set.
Combine strawberries with remaining 2 tbsp sugar and lemon juice in a nonreactive saucepan.
Warm over medium heat 3 to 5 minutes, then chill in refrigerator.
To serve, remove sides of spring form pan and place cheeesecake on plate.
Top with strawberries.

 

 

 

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