Hey everyone! I hope you’re having a good Sunday morning! As I mentioned in my post yesterday (you can read it here) I’ll be going to Food Wine Conference (#FWCon for short) for the third time this year! Each year several sponsors of the conference host recipe contests, and this year is no different! The recipe I’m sharing today is my entry in the 2016 #makeitwithMILK Recipe Contest, provided by the Florida Dairy Farmers.
If you want to enter, check out the details by clicking the picture below:
So little known fact. I am in LOVE with cookies and cream. Always have been. I always chose Oreo desserts as a treat when I was kid at restaurants, and my milkshake of choice is definitely cookies and cream. When I went gluten free in life, there weren’t many alternatives to the classic Oreo. Flash forward to today though, and there are a ton of Certified Gluten Free alternatives to Oreos, and I can have my amazingly delicious desserts back! I wanted to marry my love of cookies and cream with my love for dairy together to create this ice cream cheesecake recipe.
I wanted to take the concepts of an ice cream cake and a cheesecake and marry the two together into one ice cream cheesecake! It’s a tasty recipe that has a chocolate cookie crust on the bottom, homemade cookies and cream ice cream in the middle, and topped with a whipped mascarpone cheesecake topping. The only tools you need for this recipe are an ice cream maker, springform pan, and a microwave. It’s super easy, and so worth the 2 hour wait for the ice cream to harden.
- 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
- Cheesecake Topping
- 8oz mascarpone cheese
- 2/3 cup heavy cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
- 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.