Caramel Cheesecake Ice Cream Dessert
Caramel Cheesecake Ice Cream Dessert combines a creamy cheesecake filling on a buttery graham cracker crust, topped with caramel and vanilla ice cream—a perfect treat for any occasion.
Ingredients
For the Filling:
- 16 oz 2 blocks cream cheese, softened
- 1 cup granulated sugar
- 1½ tsp vanilla extract
- 1½ cups heavy cream cold
- ½ cup sour cream
- ½ cup caramel sauce store-bought or homemade
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tbsp melted butter
For the Caramel Drizzle:
- ½ cup caramel sauce
- 2 tbsp heavy cream to thin, if needed
For Topping:
- 1 –2 scoops vanilla ice cream
- Crushed toffee or chocolate-covered caramel bits
- Additional caramel sauce
- Optional: a pretzel stick or cinnamon stick for garnish
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until well combined. Press into mini cake rings, ramekins, or a lined springform pan to form an even crust. Freeze while you make the filling.
- Beat softened cream cheese, granulated sugar, vanilla extract, sour cream, and caramel sauce until smooth. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Spoon or pipe the filling over the chilled crusts and smooth the tops. Freeze for 6–8 hours or until firm.
- Unmold and top with a scoop of vanilla ice cream. Drizzle with caramel sauce (thin with cream if needed) and sprinkle with crushed toffee or chocolate-caramel bits. Add a pretzel or cinnamon stick for garnish.