Caramel Cheesecake Ice Cream Dessert
This Caramel Cheesecake Ice Cream Dessert combines frozen cheesecake ice cream with a sweet and salty graham cracker crust and a rich caramel drizzle. Topped with vanilla ice cream, crushed toffee, and caramel sauce, it’s a creamy, decadent dessert that will satisfy all your sweet cravings. A perfect treat for any occasion!
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 minutes – 8 hours 20 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Chill
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cheesecake Ice Cream Base:
- 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
- Caramel sauce (again—more is more!)
- Optional: a pretzel stick or cinnamon stick for garnish
Instructions
- Make the Crust:
- In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined.
- Press the mixture into the base of mini cake rings, ramekins, or a lined springform pan to form a crust.
- Freeze the crust while you prepare the filling.
- Make the Cheesecake Ice Cream Filling:
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add sour cream and caramel sauce, mixing until fully incorporated.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Assemble:
- Spoon or pipe the cheesecake ice cream filling over the chilled crusts.
- Smooth the tops with a spatula and freeze for 6–8 hours, or until firm.
- Garnish & Serve:
- Before serving, unmold the desserts if using a springform pan or ring molds.
- Top each portion with a scoop of vanilla ice cream.
- Drizzle generously with caramel sauce.
- Sprinkle crushed toffee or chocolate-covered caramel bits on top for extra crunch.
- Optionally, garnish with a pretzel stick or cinnamon stick for a fun touch.
- Serve immediately while the ice cream is still melty and drippy!
Notes
- For extra flavor, use homemade caramel sauce for a richer taste.
- If you prefer a more indulgent topping, consider adding crushed nuts, such as pecans, alongside the toffee bits.
- This dessert is best served soon after topping to enjoy the contrast between the warm caramel and cold ice cream.
