Gluten Free Cookies and Cream Ice Cream Cheesecake

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

This recipe was created by T.R. from Gluten Free Cumbley.

For the Crust:

For the Cheesecake Topping:

For the crust, crush the cookies until fine, then mix with the melted butter and sugar. Transfer to a spring form pan and flatten until even. Set the crust aside.
For the ice cream, whisk the cream, milk, sugar, and vanilla together. Transfer to the ice cream maker, and follow your ice cream maker instructions. A few minutes before the ice cream is done, add the crushed cookies.
Pour the ice cream into the pan and spread until flat. Place the cake in the freezer.
For the topping, whip the cheese, cream, vanilla, and powdered sugar together until soft peaks formed. Spread on top of the ice cream, and freeze for 2 hours.
Remove the ice cream cheesecake from the freezer and let sit on the counter for 5-10 minutes before serving to allow the cake to slightly soften.