Caramel Cheesecake Ice Cream Dessert
Frozen, creamy, sweet, and salty perfection!
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Ingredients
Cheesecake Ice Cream Base:
• 16 oz cream cheese (softened)
• 1 cup granulated sugar
• 1½ tsp vanilla extract
• 1½ cups cold heavy cream
• ½ cup sour cream
• ½ cup caramel sauce (store-bought or homemade)
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 6 tbsp melted butter
Caramel Drizzle:
• ½ cup caramel sauce
• 2 tbsp heavy cream (to thin if needed)
Toppings:
• 1–2 scoops vanilla ice cream
• Crushed toffee bits or chocolate-covered caramel bits
• Extra caramel sauce (because why not?)
• Optional: pretzel stick or cinnamon stick for garnish
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Instructions
1. Prepare the Crust:
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter.
Press the mixture firmly into the base of mini cake rings, ramekins, or a lined springform pan.
Pop into the freezer while you prepare the filling.
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2. Make the Cheesecake Ice Cream:
Beat the softened cream cheese with sugar and vanilla until smooth and creamy.
Mix in the sour cream and caramel sauce.
Separately, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and airy.
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3. Assemble and Freeze:
Pipe or spoon the cheesecake filling over the frozen crusts.
Level the tops and freeze for at least 6–8 hours until solid.
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4. Finish and Serve:
Unmold just before serving.
Top each with a scoop of vanilla ice cream.
Drizzle generously with caramel and sprinkle crushed toffee or caramel bits on top.
Garnish with a pretzel or cinnamon stick if you like.
Serve immediately for the ultimate melty, creamy experience!