No-Churn Cheesecake Ice Cream Cake

Makes one 8-inch cake | Prep: 20 minutes | Cook: 8 hours freezing time


3 1/2 cups bite sized lemon wafer cookies, divided

1 cup graham cracker crumbs

5 tablespoons butter, melted

8 oz cream cheese or mascarpone cheese, softened to room temperature

14 oz condensed milk

1/2 teaspoon lemon zest

1/2 teaspoon vanilla

2 cups (1 pint) heavy cream


Lightly butter a springform pan. If you wish, line with parchment paper.

Crush 1 cup (2 oz) lemon wafer cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the graham cracker crumbs and the melted butter, then press into the bottom and up the sides of the prepared springform pan. Place in the freezer for 15 minutes.

Roughly crush 1 1/2 cups of the remaining cookies and set aside.

In a large bowl, whisk together the cream/mascarpone cheese and condensed milk until smooth. If you have a handheld mixer, using this would be ideal. Mix in the lemon zest and vanilla.

In the bowl of a stand mixer with the whisk attachment, beat the heavy cream at high speed until it has soft peaks. Take 1 cup of the whipped cream and stir it into the cream cheese mixture. Fold the remaining whipped cream into the cream cheese mixture until blended. Spread half of the cream and spread evenly into the chilled crust. Sprinkle the crushed cookies. Spread remaining quart of ice cream and spread evenly into the pan. Cover lightly with plastic wrap and freeze for at least 8 hours, or ideally, overnight. The flavor becomes more pronounced if you let it freeze overnight. 

Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Transfer to a serving dish and top with remaining lemon wafer cookies. Enjoy!

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