CARAMEL CHEESECAKE ICE CREAM DESSERT
Frozen, creamy, sweet & salty heaven in every bite!
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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)
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For the Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp melted butter
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For the Caramel Drizzle:
½ cup caramel sauce
2 tbsp heavy cream (to thin, if needed)
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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
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Instructions
1. Make the Crust:
Mix graham cracker crumbs, brown sugar, and melted butter.
Press into the base of mini cake rings, ramekins, or a lined springform pan.
Freeze while you prep the filling.
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2. Make the Cheesecake Ice Cream Filling:
Beat softened cream cheese, sugar, and vanilla until smooth.
Add sour cream and caramel sauce and mix well.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture until light and fluffy.
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3. Assemble:
Spoon or pipe the filling over the chilled crusts.
Smooth the tops and freeze for 6–8 hours or until firm.
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4. Garnish & Serve:
Before serving, unmold and top with a scoop of vanilla ice cream.
Drizzle generously with caramel sauce.
Sprinkle crushed toffee bits or pecans on top.
Serve immediately while the ice cream is still melty and drippy!
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