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Cheesecake Ice Cream Cake Recipe

This Cheesecake Ice Cream Cake is a dreamy frozen dessert that combines two of my favorite treats cheesecake and ice cream—in one irresistible layered cake. It starts with a buttery graham cracker crust, followed by a rich no-bake cheesecake layer and a smooth, creamy ice cream layer. I top it off with whipped cream, fruit, or drizzles of chocolate or caramel for an extra-special touch. It’s perfect for birthdays, summer parties, or anytime I crave a cool, creamy indulgence. Plus, it’s super easy to make ahead and freeze!
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the no-bake cheesecake layer:
  • 2 8 oz blocks cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks
For the ice cream layer:
  • 1.5 quarts vanilla ice cream softened, not melted
Optional toppings:
  • Crushed cookies
  • Fresh berries
  • Caramel or chocolate drizzle
  • Whipped cream

Equipment

  • 9-inch springform pan​
  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula​
  • Parchment paper
  • Food processor (or rolling pin for crushing cookies)

Method
 

Step 1: Make the crust
  1. I start by combining the graham cracker crumbs, sugar, and melted butter in a bowl. I mix it until the crumbs are evenly coated, then press the mixture firmly into the bottom of a parchment-lined springform pan. I pop it in the freezer for about 15 minutes to firm up.
Step 2: Prepare the cheesecake layer
  1. In a large bowl, I beat the softened cream cheese with powdered sugar and vanilla until smooth. Then I gently fold in the whipped cream until everything’s creamy and airy. I spread this mixture evenly over the chilled crust and smooth the top. Back in the freezer it goes for about 1 hour.
Step 3: Add the ice cream layer
  1. Once the cheesecake layer is set, I spoon the softened vanilla ice cream over it. I smooth it into an even layer and freeze the whole cake for at least 4–6 hours, or overnight for best results.
Step 4: Decorate and serve
  1. Before serving, I let the cake sit at room temperature for 5–10 minutes so it’s easier to slice. Then I decorate with whipped cream, fresh berries, or a drizzle of chocolate syrup—whatever I’m in the mood for!

Notes

Make sure to let each layer freeze completely before adding the next to keep the cake firm and well-structured. Use a springform pan for easy removal and neat presentation.
I always let the cake sit at room temperature for 10–15 minutes before slicing—it makes cutting much easier. Feel free to swap flavors of ice cream or add mix-ins like crushed cookies, chocolate chips, or fruit to make it your own!