Frozen Cheesecake Ice Cream Cake with Cookie Base

A simple recipe for a cheesecake ice cream cake without baking and without an ice cream machine

Preparation time 10 min.

Cooling time 6 hrs.

Baking tin 20cm diameter

Servings 12 pieces


For the floor

  • 150 g chocolate chip cookies
  • 50 g dark chocolate
  • 25 g butter

For the cream:

  • 400 g sweetened condensed milk
  • 300 g double cream cheese
  • 50 g dark chocolate
  • 50 g Becks cocoa™ Nude
  • 200 g whipped cream

For the decoration:

  • 100 g cream
  • Cherries Cookie crumbs, cocoa powder


  1. Line the base of a small springform pan (20 cm) with baking paper.
  2. Melt the dark chocolate for the base together with the butter over a bain-marie. Coarsely crumble the cookies and mix with the chocolate. Spread evenly over the base of the prepared springform pan.
  3. For the cream, melt the remaining 50 g chocolate over a bain-marie. Mix the sweetened condensed milk with the cream cheese. Sieve in the frappé powder and stir in with the melted chocolate. Whip the cream until stiff and fold into the cream cheese mixture. Spread the mixture over the cookie base and leave to set in the freezer for 4-6 hours, preferably overnight.
  4. Shortly before serving, whip the cream for the decoration until stiff. Spread in dots on the ice cream cake and decorate with fresh cherries, biscuit crumbs and cocoa powder.
  5. To cut the cake, use a knife rinsed with hot water.

Recipe idea and pictures by @Hey Foodsister