Ice Cream Cheesecake

Ice Cream Cheesecake

A great alternative to a normal cheesecake - and much easier to make. Nigella's Girdlebuster Pie was the inspiration for this creation and the great thing about it is it will sit happily in the freezer for a month - no need to eat it all in one go then!!


| Serves: 8  | Prep Time: 20 Minutes plus freezing | Cook Time: - | Total Time: 20 Minutes plus freezing |


  • For the Base:
  • 375g Digestive Biscuits
  • 75g Soft Butter
  • 100g Dark Chocolate Chips
  •  1 Litre of Triple Chocolate Ice Cream


  • Step 1: Process all the ingredients for the base in a food processor
  • Step 2:Press into a 23cm pie plate - forming a lip a little higher than the sides of the plate
  • Step 3: Freeze the biscuit layer for 1 hour and in the meantime let your ice cream soften.
  • Step 4: Spread the ice cream into the biscuit base and return to the freezer. Serve as and when needed with cream.

| Author: Beth Sachs | Date: 5th January 2010 |


  1. Wowee! I made the girdlebuster pie last Christmas and it was good. This sounds fab with the chocolate chips in it. I bet it doesn't last the month, strike that, lets say the week!

  2. I really like the idea of not having to eat this all at once. It would settle on the hips so quickly if I had it around.

  3. Very easy and delicious!
    Happy New Year to you Beth!

  4. Oh how I would love a slice of this tasty cheesecake right now. Yum!

  5. This looks wonderful - love your blog! I am now following, so I won't miss a thing :) Lucie x

  6. could you please tell my husband that this is what i want for my birthday this month? :)

  7. This is a corking idea, and looks really easy to make.

  8. Delicious, we almost always have our ice cream with crushed biscuits but I never thought of presenting it in a cheese cake form.


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