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Strawberry cheesecake ice cream cake
Graham Cracker Crust
6 tablespoons (85g) unsalted butter, melted
1 and 3/4 cups (209g) blended honey graham crackers (~12-13 full sheets of graham crackers)
1/4 cup (50g) white granulated sugar
1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook’s Oregon Strawberry)
1 (17 oz.; 481g) prepared frozen cheesecake Note 1
Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2)
GRAHAM CRACKER CRUST: Start by melting the butter in a microwave safe bowl. Once melted, set aside to cool to room temperature for 5 minutes. In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add in the sugar and salt. Use a spatula to scrape every bit of the melted, but cooled (hot butter will cause a greasy crust) butter into the bowl. Gently stir with a wooden spoon until well combined.
FORM CRUST: Dump the mixture into a 9-inch springform pan. Mainly press the crumbs into the bottom of the pan and then about 1/2 inch up the sides. Use the bottom of a flat 1 cup measuring cup to throughly compress the graham cracker crumbs into a firm crust. Place the pan in the freezer while you make the filling for the pie.
ICE CREAM: Allow the ice cream to soften for about 5-10 minutes depending on the temperature of your kitchen. (You don’t want the ice cream to get too melty or it becomes icy when re-frozen.) Scoop ice cream into a very large bowl.
CHEESECAKE: Remove cheesecake from packaging and chop into 1/2-inch pieces. Add the cheesecake pieces right on top of the ice cream. Using a wooden spoon, gently mix until the ice cream and cheesecake pieces are integrated. Don’t over-mix.
FINISHING PIE: Pour the mixture over your prepared graham cracker crust. Press down with the back of the wooden spoon into one even layer on top of the crust and then use a spatula to smooth the top. Cover tightly and put in the freezer to set at least 8 hours or until completely firm.
ENJOY: Once pie is firm, remove from springform pan and cut into slices (to get clean slices, run a large sharp knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat). Serve as is or with optional toppings: a spray of whipped topping or a doll-up of fresh whipped cream. Garnish with a fresh strawberry or sugared strawberries (See Note 2). Enjoy immediately. Do not add any optional toppings to slices that will be leftover. Promptly return leftovers, covered tightly, into the fre’d