No-Bake Cheesecake With Magnum Ice Cream Bars
Are you in the mood for some cake, but have no energy to bake? Then this no-bake ice cream cheesecake is the answer to all your prayers! All you need are some Magnum ice cream bars, waffle cones, and a few other standard ingredients you already have on hand, and you'll be enjoying a sweet treat before you can say, 'Who wants dessert?!'
Equipment
- Springform cake pan
Ingredients
- 11 waffle cones
- 5 tbsp rainbow sprinkles
- 1 stick butter, melted
- 2 Magnum mini white ice cream bars
- 3 cups cream cheese
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 2 cups heavy cream, whipped
- 8 Magnum mini ice cream bars
- chocolate shavings
- raspberry syrup
- mint leaf
Instructions
- Crush the waffle cones and mix the crumbs with sprinkles and melted butter. Press the mixture into the bottom of a springform cake pan and freeze for 30 minutes.
- Meanwhile, slide 2 Magnum mini white ice cream bars off their sticks and mash them. Add the cream cheese, sugar, and vanilla extract to the ice cream and mix until smooth.
- Whip the heavy cream until fluffy and then carefully fold it into the ice cream mixture.
- Spread the cheesecake cream over the cake base in the springform pan. Push 8 Magnum mini ice cream bars into the cheesecake cream and freeze for at least 6 hours.
- Before serving, drizzle raspberry syrup over the cake and garnish with chocolate shavings and a mint leaf.
