BREYERS® COOKIE CRUST ICE CREAM CHEESECAKE RECIPE BY TASTY

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Breyers® Cookie Crust Ice Cream Cheesecake Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, packed light brown sugar, Breyers® Chocolate Ice Cream, large egg, vanilla extract, baking soda, kosher salt, all-purpose flour, cocoa powder, granulated sugar, cream cheese, Breyers® Natural Strawberry Ice Cream, vanilla extract, fresh strawberries, large strawberries, Breyers® Vanilla, Chocolate, Strawberry Ice Cream

Provided by Breyers®

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

1 cup unsalted butter, divided
⅓ cup granulated sugar
½ cup packed light brown sugar
½ cup Breyers® Chocolate Ice Cream, melted
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon kosher salt
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 cup granulated sugar
16 oz cream cheese, softened
1 ½ qt Breyers® Natural Strawberry Ice Cream, melted
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
12 large strawberries, stemmed, thinly sliced
3 small scoops Breyers® Vanilla, Chocolate, Strawberry Ice Cream

Steps:

  • Make the cookie crust: Line 2 baking sheets with parchment paper.
  • In a large heatproof bowl, microwave ½ cup butter until melted.
  • Add the granulated and brown sugar, and mix with an electric hand mixer on low speed until well combined and creamy. Add the melted Breyers® Chocolate Ice Cream and mix until smooth. Add the egg, vanilla, baking soda, and salt, and mix until smooth.
  • Gradually add the flour, then the cocoa powder, beating until incorporated.
  • Using a 2-tablespoon ice cream scoop, scoop the cookie dough onto the prepared baking sheets, spacing about 2 inches apart. You should have 12 cookies per sheet, for a total of 24 cookies. Cover the baking sheets with plastic wrap and chill in the refrigerator for at least 1 hour, up to overnight.
  • Preheat the oven to 350°F (180°C).
  • Take the baking sheets out of the refrigerator and remove the plastic wrap. Using your palm, gently flatten the cookies slightly to about ¾ inch thick and no longer rounded on top.
  • Bake the cookies for 9-10 minutes, until set. Remove from the oven and let cool completely.
  • Working in batches, add 18 of the cookies to a food processor and pulse into crumbs. Transfer the crumbs to a medium bowl. Reserve the remaining cookies for later or use to garnish the finished cheesecake.
  • Melt the remaining ½ cup butter, then pour into the bowl with the crumbs. Mix until well incorporated and the crumbs are moistened.
  • Line the bottom of a 9-inch springform pan with parchment paper. Pour the cookie crumb mixture into the pan and press evenly against the bottom with your fingers. Freeze for 1 hour.
  • Make the cheesecake filling: Add the sugar and cream cheese to a large bowl. Whip with an electric hand mixer until smooth and fluffy.
  • Add the melted Breyers® Natural Strawberry Ice Cream and vanilla, and mix until well combined.
  • Fold in the chopped strawberries.
  • Pour the cheesecake filling over the frozen cookie crust, then return to the freezer for at least 4 hours, or until ready to serve.
  • Remove the frozen cheesecake from the freezer and release the springform.
  • Arrange the sliced strawberries in a circular pattern on top of the cheesecake. If the cake is starting to melt, return to the freezer for 30 minutes before continuing to the next step.
  • Scoop the Breyers® Vanilla, Chocolate, Strawberry Ice Cream onto the center.
  • Slice, drizzle with melted chocolate, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1269 calories, Carbohydrate 124 grams, Fat 79 grams, Fiber 5 grams, Protein 19 grams, Sugar 97 grams

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