How long to leave ice cream cake out to soften?

You should leave your ice cream cake cheesecake out for 10 to 15 minutes before serving. This gives the ice cream layer just enough time to soften for easy slicing without melting into a mess. If your kitchen is extra warm, check after 8 minutes—some ice creams thaw faster than others. Always use a hot, sharp knife to slice cleanly through each layer.

Should I store ice cream cake in the fridge or freezer?

Freezer only. Unlike baked cheesecake, which can chill in the fridge, this dessert has frozen layers that must stay cold. Storing it in the fridge will cause the structure to break down and melt quickly. Wrap it in plastic wrap or foil to prevent ice crystals and keep the flavor fresh.

How to keep an ice cream cake from melting?

Tips to prevent your ice cream cake cheesecake from melting: -Serve it immediately after slicing -Freeze it between layers when assembling -Place it on a chilled cake stand or plate before serving -Store leftovers quickly—don’t let it linger on the counter Like my sopapilla cheesecake ice cream , this treat is best enjoyed while still firm.

How long can an ice cream cake last?

If well-wrapped and frozen, your ice cream cake cheesecake can last up to 30 days . After that, the texture may change slightly and flavors could dull. For the best taste and freshness, enjoy it within two weeks. Be sure to store it in the coldest part of your freezer.

Ice Cream Cake Cheesecake – 1 Easy No-Bake Treat for Summer Joy

Name: Ice Cream Cake Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Mexican-American
Ingredients: 2 cups crushed Maria cookies or graham crackers; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 1 tsp vanilla extract; 1 cup heavy whipping cream; 1 pint vanilla or strawberry ice cream (softened slightly)

Description

Creamy cheesecake meets frozen ice cream in this no-bake Mexican-inspired treat. This ice cream cake cheesecake is easy, beautiful, and perfect for hot weather gatherings.

Ingredients

Scale

2 cups crushed Maria cookies or graham crackers

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

1 cup heavy whipping cream

1 pint vanilla or strawberry ice cream (softened slightly)

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Instructions

1. Mix crushed cookies and melted butter. Press into 9-inch springform pan. Freeze 20 mins.

2. Beat cream cheese until smooth. Add condensed milk and vanilla. Mix until combined.

3. Whip heavy cream to soft peaks. Fold into cream cheese mixture.

4. Pour over crust. Freeze 30 mins.

5. Spread softened ice cream on top. Smooth and freeze at least 4 hours.

6. Remove from freezer 15 minutes before serving. Slice and enjoy!

Notes

Try dulce de leche drizzle or chocolate chips between layers for extra flair.

Store tightly wrapped in freezer up to 30 days.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake, Freezer
Cuisine: Mexican-American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 26g
Sodium: 170mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 5g
Cholesterol: 85mg