Cherry Cheesecake Ice Cream Dessert Recipe

It’s a cool, creamy, sweet treat that’s sure to be a hit at your next gathering—be sure to save yourself a slice or two, because this recipe will go fast!



Summer 2018

  • cheesecake
    This dessert will cool you down on a hot summer day!
    Photo by KateSmirnova
  • cheesecake

Yield: 9 servings

This delicious Cherry Cheesecake Ice Cream dessert recipe features a bottom crust and topping made with chopped nuts, a cream cheese-style cheesecake filling layer, and a cherry ice cream layer.

Ingredients:

  • 1 cup flour
  • 1⁄2 cup chopped nuts
  • 1⁄3 cup firmly packed brown sugar
  • 1⁄3 cup butter, melted
  • 1 package (8 ounces) cream cheese, room temperature
  • 1⁄4 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • 1 quart cherry ice cream, softened
  • Whipped topping, optional

Instructions:

  1. Preheat oven to 350 F. Butter an 8-inch square baking pan, and set aside.
  2. In a medium bowl, combine flour, nuts, and brown sugar. Stir in melted butter until mixture is light and crumbly. Reserve 1 cup mixture for topping.
  3. Press remaining flour mixture onto bottom of prepared pan, and bake for 12 to 15 minutes, or until crust is set and golden.
  4. While crust is baking, combine cream cheese and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg, milk, lemon juice, and vanilla, and beat until smooth.
  5. Pour cream cheese mixture over crust as soon as it comes out of the oven. Sprinkle reserved crumb mixture over the top, and return to oven for 25 minutes.
  6. Remove from oven. Cool completely on a wire rack.
  7. About 2 hours before serving, set the ice cream out to soften for 5 to 8 minutes. Carefully spread softened ice cream over crumb mixture in pan, smoothing as much as possible.
  8. Place in freezer for 2 hours.
  9. Remove from freezer. Cut into squares. Garnish each with a dollop of whipped topping, if desired, and serve immediately.
  10. NOTE: It’s best not to freeze the dessert any longer than 2 hours, or it will need to be set out at room temperature for the ice cream layer to soften, which will also soften the cheesecake-style layer.

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