Sopapilla Cheesecake Ice Cream

Sopapilla cheesecake ice cream in waffle bowl — Creamy sopapilla cheesecake ice cream with honey drizzle

Sopapilla cheesecake ice cream is everything a dessert lover craves—sweet, creamy, and filled with cinnamon-sugar magic. If you’re a fan of fusion treats that blend comforting flavors with frozen fun, this recipe brings the best of both worlds. In this article, you’ll learn how to make it at home with simple ingredients, uncover the story behind its inspiration, and explore helpful tips and flavor variations. Plus, we’ll answer the top questions people ask about this mouthwatering dessert.

Table of Contents

The Story Behind Sopapilla Cheesecake Ice Cream

Where it all started: family cravings and flan mishaps

I still remember the night I first played around with the idea for sopapilla cheesecake ice cream. I was craving something cold but cozy, nostalgic yet new. My husband had just picked up some Mexican lime icebox cake from the freezer, and that tangy-sweet flavor sparked a memory: my mom’s sopapillas, fresh from the fryer, sprinkled with cinnamon and drizzled with honey.

That warm memory collided with another—the creamy layers of a churro cheesecake bar I’d baked just a week before. And then the thought hit me: what if I could turn all that cinnamon-sugar, cream cheese richness into a frozen dessert? That’s how this ice cream came to life.

Why this ice cream feels like home

This sopapilla cheesecake ice cream is a frozen nod to the desserts I grew up with in Wyoming, inspired by my parents’ Jalisco kitchen. It’s got a cream cheese base that reminds you of tres leches, layered with cinnamon graham cracker “crust,” and a swirl of honey that brings it all together. If you’ve tried my churro cheesecake bars or the gluten-free conchas, you already know—I like things easy, cozy, and packed with flavor.

How to Make Sopapilla Cheesecake Ice Cream at Home

Ingredients that bring this flavor to life

This sopapilla cheesecake ice cream recipe starts with a no-churn cream cheese base, making it perfect for busy moms or anyone without an ice cream machine. All you need is a hand or stand mixer to bring this creamy dessert together. The magic of sopapilla cheesecake ice cream comes from just a few simple, flavorful ingredients.

Cream cheese: Rich and smooth, it mimics the cheesecake layer in sopapilla bars.
Sweetened condensed milk: Adds sweetness and creaminess without needing to churn.
Whipped cream: For that fluffy, scoopable texture.
Cinnamon-sugar graham cracker crumbles: These mimic the flaky, crisp pastry in sopapillas.
Honey: Swirled in for that traditional drizzle of sweetness.

Sopapilla cheesecake ice cream ingredients — Simple ingredients make Sopapilla Cheesecake Ice Cream dessert – easy and delicious

If you’ve already made my Ferrero Rocher tres leches or gluten and dairy free tres leches cake, you know how easy layering flavors can be. This recipe follows that same idea—build flavor, keep it simple.

Step-by-step: from mixing bowl to freezer

Whip the cream cheese until smooth. This is the base of your cheesecake flavor. Ensure it’s brought to room temperature beforehand to prevent any lumps from forming.
Add the condensed milk and stir thoroughly until the mixture is smooth and fully incorporated.
Gently blend in the whipped cream to achieve a smooth, easily scoopable consistency.
Add the cinnamon graham mixture in layers, just like you’d layer a cheesecake crust.
Swirl in honey generously. Don’t overmix—you want ribbons of flavor throughout.
Freeze for 6 hours or until firm.

Mixing base for sopapilla cheesecake ice cream — Folding in whipped cream creates a soft texture – Sopapilla Cheesecake Ice Cream

If you want to switch it up, swap the graham crackers for crushed sopapillas or even air-fried bits of cinnamon-sugar tortillas. I sometimes repurpose leftover air-fried banana chips with a dusting of cinnamon—they add a delightful crunch!

Flavor Twists & Topping Ideas for Sopapilla Cheesecake Ice Cream

Flavor variations to match your mood

Once you’ve perfected the basic recipe, sopapilla cheesecake ice cream transforms into a delicious foundation for endless flavor creativity. Want a fruity note? Fold in small pieces of cooked apple or pineapple before freezing—their flavors blend wonderfully with honey and cinnamon. You can also try a spicy-sweet angle with a dash of cayenne or Tajín mixed into the graham cracker crust layer.

If you’re anything like me and love getting creative in the kitchen—especially when those late-night cravings strike—here’s a fun twist: blend some crushed air-fried cinnamon banana chips right into your base for an irresistible flavor boost. It gives the ice cream a deeper caramelized sweetness and crunch. Another family favorite? A hint of orange zest infused into the golden honey ribbon. It’s subtle but makes the flavor pop.

You could even do a “tres leches twist” by drizzling condensed milk and cinnamon milk over the top just before serving. That’s what I did for my niece’s birthday last year—and it disappeared before I could grab a second scoop!

Topping it off the Mexican way

Toppings are the cherry on top—literally, if that’s your thing. But for a true Mexican dessert vibe, try these:

Churro bites or mini sopapillas: fry or bake, then cut into chunks and sprinkle over.
Shavings of Mexican chocolate offer a bold touch — slightly bitter, subtly spiced, and an ideal counterbalance to sweetness.
Whipped cajeta: goat milk caramel takes things over the top.
Candied pecans or walnuts: adds that nutty crunch.
Fresh fruit: think mango slices, strawberries, or grilled pineapple.

Serving sopapilla cheesecake ice cream — Sopapilla Cheesecake Ice Cream Serve with mini sopapillas or extra honey for a treat

This ice cream also makes an unforgettable base for a sundae. Think creamy, cold scoops topped with warm Mexican lime cake crumbles and a honey drizzle. It’s cozy, fun, and honestly feels like a celebration in a bowl.

Inspiration from Braum’s

The Braum’s twist on sopapilla cheesecake ice cream

If you’ve ever been to Braum’s, you might’ve tried (or at least drooled over) their sopapilla cheesecake sundae. It’s a bold blend of rich vanilla-based ice cream layered with cheesecake bites, sopapilla-style pastry chunks, and cinnamon-honey syrup. It’s decadent, it’s over-the-top, and it inspired part of this recipe.

That sundae taught me that even frozen treats can carry strong nostalgic flavors. So I leaned into that idea with this homemade version. The cheesecake base? Creamy and indulgent. The cinnamon crunch? Like a baked sopapilla. The honey swirl? Straight from my childhood kitchen.

People often ask what kind of ice creams are considered “Mexican” at Braum’s. Besides their sopapilla sundae, flavors like dulce de leche, Mexican hot chocolate, and mango chili sorbet are pretty popular. But making your own at home means you’re free to mix, swirl, and serve exactly how you like.

Conclusion

Sopapilla cheesecake ice cream is more than just a dessert—it’s comfort in a scoop. It’s got that creamy cheesecake goodness, a cinnamon sugar crunch, and the cozy swirl of honey that makes it feel like something grandma would’ve made, if grandma had a freezer full of cream cheese.

Whether you’ve had the sundae at Braum’s or just crave bold, nostalgic flavors, this easy recipe brings it all home. It’s simple, no-churn, and packed with flavor. Just like my churro cheesecake bars, it turns ordinary ingredients into something magical.

So the next time you’re dreaming of sopapillas and craving ice cream—don’t choose. Make both. In one scoop.

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What is sopapilla cheesecake made of?

Sopapilla cheesecake is usually prepared by layering crescent roll dough or pastry sheets, then adding a creamy blend of sweetened cream cheese. It’s finished with a generous topping of melted butter, cinnamon, and sugar for a rich, golden crust. It’s baked until golden and often finished with a drizzle of honey.

What is a sopapilla cheesecake sundae at Braum’s?

Braum’s version includes ice cream (usually vanilla), bites of cheesecake and fried pastry (like sopapilla), cinnamon-sugar, and honey sauce. It brings together the best of both worlds—hot and cold, smooth and crisp.

What are the Mexican ice cream options at Braum’s?

While not branded strictly “Mexican,” flavors like dulce de leche, mango, and sopapilla cheesecake ice cream fall into that comfort-food, Latin-inspired category.

What are the flavors of Braum’s ice cream 2025?

New seasonal releases often rotate, but current favorites include sopapilla cheesecake sundae, horchata swirl, chili mango sorbet, and caramel tres leches—proving that Mexican-inspired flavors are becoming more mainstream.

Craving more Mexican desserts? You’ll find easy classics like conchas and fun twists like air-fried banana chips over on the homepage. There’s always something delicious waiting.

Sopapilla Cheesecake Ice Cream – 1 Easy, Irresistible Frozen Treat