- Home
- In The Kitchen
- recipes
- Gluten Free Cookies and ...
- Share
-
-
-
-
-
-
Gluten Free Cookies and Cream Ice Cream Cheesecake
20 Prep Time
minutes
0 Cook Time
minutes
20 Total Time
minutes
8 Serving
size
This recipe was created by T.R. from Gluten Free Cumbley.
Print Recipe
Ingredients
For the Crust:
- 16 gluten free chocolate sandwich cookies with the cream removed
- 1 stick butter, melted
- 1/4 cup sugar
- Ice Cream
- 1 pint heavy cream
- 1 cup 2% milk
- 1/2 cup sugar
- 2 tsp vanilla
- 7 gluten free chocolate sandwich cookies, crushed
For the Cheesecake Topping:
- 8oz mascarpone cheese
- 2/3 cup heavy cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
Preparation
- 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.
- SHARE
-
-
-
-
-
-
-
