Best Strawberry Cheesecake Ice Cream Recipes

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CHEESECAKE STRAWBERRY ICE CREAM



Cheesecake Strawberry Ice Cream image

The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 gallon.

Number Of Ingredients 9

3 cups sugar
3 tablespoons all-purpose flour
Pinch salt
8 cups whole milk
4 large eggs, lightly beaten
1 package (8 ounces) cream cheese, cubed
1 teaspoon vanilla extract
3 cups fresh or frozen unsweetened strawberries, thawed
2 cups heavy whipping cream

Steps:

  • In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

Nutrition Facts : Calories 202 calories, Fat 11g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.

EASY STRAWBERRY CHEESECAKE ICE CREAM



Easy Strawberry Cheesecake Ice Cream image

When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 9

1 cup half-and-half cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 cup sugar
1 package (8 ounces) cream cheese, cubed and softened
1 cup heavy whipping cream
1-1/2 cups fresh strawberries
Sliced fresh strawberries or crushed graham crackers, optional

Steps:

  • Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl., Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers.

Nutrition Facts : Calories 234 calories, Fat 16g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE BY TASTY



Strawberry Cheesecake Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, cream cheese, strawberry, strawberry jam, graham crackers

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

2 cups heavy cream
14 oz condensed milk, 1 can
4 oz cream cheese, softened
½ cup strawberry, stems removed, chopped
½ cup strawberry jam
4 graham crackers, additional crackers for topping if desired

Steps:

  • In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  • Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
  • Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
  • Freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 0 grams, Protein 6 grams, Sugar 37 grams

STRAWBERRY CHEESECAKE ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)



Strawberry Cheesecake Ice Cream (For Electric Ice Cream Machine) image

Posted by request. Recipe is from the recipe book that came with my ice cream machine. Prep time includes 1 hour chilling and 1/2 hour freezing times.

Provided by Dee514

Categories     Frozen Desserts

Time 1h35m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 6

8 ounces cream cheese
1/2 cup sugar (if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup fresh pureed strawberry (if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
1 cup half-and-half

Steps:

  • Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.
  • Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.
  • Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
  • When timer rings, spoon ice cream into dishes and enjoy.

STRAWBERRY CHEESECAKE ICE CREAM BITES RECIPE BY TASTY



Strawberry Cheesecake Ice Cream Bites Recipe by Tasty image

Here's what you need: cream cheese, strawberry ice cream, graham cracker, strawberry, dark chocolate, graham cracker

Provided by Tasty

Categories     Desserts

Yield 64 pieces

Number Of Ingredients 6

8 oz cream cheese, softened
1 pt strawberry ice cream
1 cup graham cracker, crushed
1 cup strawberry, chopped
7 oz dark chocolate
1 package graham cracker, crushed, as desired

Steps:

  • In a large bowl, blend cream cheese with an electric mixer until smooth.
  • Mix in the ice cream and blend well.
  • Add graham cracker crumbs and strawberries and mix into the ice cream.
  • In a parchment-lined 9x9-inch (23x23-cm) pan, pour in the ice cream mixture and even out the surface.
  • Freeze for 4-6 hours or until frozen.
  • In a small bowl, melt the dark chocolate until smooth.
  • Lift ice cream out using the parchment, then cut into desired size.
  • Evenly coat each piece with the melted chocolate and immediately sprinkle with graham cracker crumbs.
  • Place back in the freezer for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 55 calories, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams

STRAWBERRY-CHEESECAKE ICE CREAM



Strawberry-Cheesecake Ice Cream image

Categories     Milk/Cream     Blender     Food Processor     Ice Cream Machine     Dairy     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Cream Cheese     Strawberry     Summer     Gourmet

Number Of Ingredients 7

3/4 pound (1 quart) strawberries
8 ounces softened cream cheese
3/4 cup sugar
1 cup milk
1 tablespoon lemon juice
a pinch of salt
1/2 cup heavy cream

Steps:

  • To make the ice cream, purée the strawberries with the cream cheese, sugar, milk, lemon juice, and salt. Stir in the heavy cream, chill completely, then freeze in an ice-cream maker.

BROOKFIELDS' STRAWBERRY ICE CREAM CHEESECAKE PIE



BROOKFIELDS' STRAWBERRY ICE CREAM CHEESECAKE PIE image

Number Of Ingredients 13

Cheesecake filling:
2 pounds cream cheese, room temperature
1¼ cup sugar
4 eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla
For crust:
1 cup graham cracker crumbs
1/2 cup walnuts
4 tablespoons butter, melted
2 tablespoons sugar
1 half-gallon strawberry ice cream
1 basket fresh strawberries, stemmed and sliced

Steps:

  • For cheesecake: Preheat oven to 275 degrees. Beat together the cream cheese and sugar with a mixer until creamy. Add the eggs, lemon juice and vanilla; pour into a 9-by-13-inch casserole pan and bake for 1 hour. Remove from oven and let cool. To make crust: Preheat oven to 350 degrees. Put all ingredients into a food processor and blend. Press the crust into the bottom of a greased 9-inch springform pan. Bake the crust for 15 to 20 minutes. Remove and let cool. Pie assembly: Alternate spooning strawberry ice cream and the baked cheesecake mixture into the pan until full. Freeze for a minimum of 2 hours before serving. Top with the fresh strawberries. Per serving: 659 cal.; 13 g pro.; 59 g carb.; 43 g fat (25 sat., 13 monounsat., 4 polyunsat., 1 other); 190 mg chol.; 356 mg sod.; 1 g fiber; 51 g sugar; 57 percent calories from fat.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM



No-Churn Strawberry Cheesecake Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 18

2/3 cup graham cracker crumbs (from 4 crackers), plus graham crackers for garnish
2 tablespoons unsalted butter, melted
4 tablespoons sugar
4 ounces cream cheese, at room temperature
1/4 cup heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1 pound strawberries, trimmed and chopped
1 tablespoon cornstarch
1/2 cup sugar
1 tablespoon lemon juice
8 ounces cream cheese, at room temperature
1 3/4 cups heavy cream
1 cup sour cream
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
Pinch of salt

Steps:

  • For the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 3 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Transfer to a plate, then cover and keep frozen until ready to use.
  • For the strawberry sauce: Meanwhile, toss the strawberries with the cornstarch and sugar in a medium saucepan, then add the lemon juice and 1 cup water. Bring to a simmer and cook, stirring occasionally, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups sauce; cook slightly longer to reduce if necessary.) Transfer to a medium bowl and refrigerate until cold.
  • For the ice cream: Put the cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest and juice and salt in a food processor; process until very thick and fluffy, 1 1/2 to 2 minutes. Layer the ice cream mixture, strawberry sauce and cheesecake bites in a shallow 2-quart baking dish, reserving 1/4 cup of the strawberry sauce for serving. Cover with plastic wrap pressed directly against the surface; freeze until firm, at least 3 hours. Let sit at room temperature 20 minutes before scooping. Scoop into bowls and top with the remaining strawberry sauce and additional graham crackers.

STRAWBERRY CHEESECAKE ICE CREAM



Strawberry Cheesecake Ice Cream image

I found the recipe for this creamy and refreshing dessert in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. We love how it tastes like a berry-topped cheesecake. -Karen Maubach Fairbury, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 quarts.

Number Of Ingredients 6

3 cups sliced fresh strawberries
6 ounces reduced-fat cream cheese
2 cans (12 ounces each) fat-free evaporated milk
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 cup reduced-fat whipped topping

Steps:

  • Place strawberries in a blender; cover and process until smooth. In a large bowl, beat cream cheese until smooth. Beat in the evaporated milk, condensed milk, vanilla and pureed strawberries. Fold in whipped topping., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 234 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein.

STRAWBERRY CHEESECAKE ICE CREAM



Strawberry Cheesecake Ice Cream image

Learn how to make ice cream with this Strawberry Cheesecake Ice Cream recipe. This cool and creamy Strawberry Cheesecake Ice Cream is a must-try!

Provided by My Food and Family

Categories     Dairy

Time 12h20m

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup whipping cream
2 tsp. lemon zest
1-1/2 cups fresh strawberries
3 graham crackers, coarsely chopped

Steps:

  • Beat first 4 ingredients with mixer in large freezerproof bowl until blended. Freeze 4 hours.
  • Beat cream cheese mixture with mixer until creamy. Blend strawberries in blender until smooth. Add to cream cheese mixture; mix well. Stir in chopped grahams.
  • Freeze 8 hours or until firm.
  • Let dessert stand at room temperature about 15 min. before serving to soften slightly.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

STRAWBERRY CHEESECAKE ICE CREAM (LITE)



Strawberry Cheesecake Ice Cream (Lite) image

I adapted this recipe from Chef #34146's Recipe #24796 (with permission) making it lower in fat, carbs, and calories. Her recipe is so divine and I found myself making it so much that I just had to do something so we could enjoy it without the guilt. Dee has expressed appreciation for us posting this, and said she also makes it this way sometimes. :)

Provided by 2Bleu

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 6

8 ounces neufchatel cheese (or 1/3 reduced fat cream cheese)
1/2 cup Splenda sugar substitute
1 tablespoon lemon juice
1/2 teaspoon vanilla
8 large fresh strawberries
1 cup fat-free half-and-half

Steps:

  • Place all ingredients (except 4 strawberries) into a blender and mix well. Pour into ice cream machine and allow to churn for 20 minutes.
  • Meanwhile, chop remaining strawberries into small pieces. Add to machine and continue churning for an additional 5 minutes.
  • Serve as soft-serve or place into a plastic container, cover and freeze for later (if it lasts that long). :).

STRAWBERRY CHEESECAKE ICE CREAM CAKE



Strawberry Cheesecake Ice Cream Cake image

Please your taste buds with a Strawberry Cheesecake Ice Cream Cake. What's better than ice cream cake and cheesecake combined with fresh strawberries?

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 8 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup whipping cream
2 tsp. lemon zest
1-1/2 cups strawberries
5 sugar cones, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup slivered almonds, toasted

Steps:

  • Mix first 4 ingredients with mixer until blended. Freeze 4 hours or until almost firm.
  • Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture; mix well. Pour into foil-lined 1-1/2-qt. bowl. Crush 3 sugar cones; place over cream cheese mixture. Press gently into cream cheese mixture to form even crust. Freeze 8 hours or until firm.
  • Unmold "cake" onto plate. Remove foil. Break remaining cones into pieces; press into side of "cake".
  • Melt chocolate as directed on package just before serving dessert; cool slightly. Drizzle over dessert; sprinkle with nuts.

Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

STRAWBERRY CHEESECAKE ROLLED ICE CREAM



Strawberry Cheesecake Rolled Ice Cream image

Enjoy your ice cream rolled instead of scooped with our Strawberry Cheesecake Rolled Ice Cream! This delicious strawberry cheesecake rolled ice cream recipe features PHILADELPHIA Cream Cheese, graham crackers and more.

Provided by My Food and Family

Categories     Recipes

Time 5h10m

Yield 6 servings

Number Of Ingredients 5

2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup heavy whipping cream
1/2 cup canned sweetened condensed milk
2 graham crackers, coarsely crushed
1/4 cup chopped strawberries

Steps:

  • Beat cream cheese, heavy cream and sweetened condensed milk in medium bowl with whisk until blended. Add remaining ingredients; stir.
  • Pour into 15x10x1-inch pan.
  • Freeze 5 hours or until firm.
  • Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

CHEESECAKE ICE CREAM WITH STRAWBERRY SAUCE



Cheesecake Ice Cream with Strawberry Sauce image

Provided by Adeena Sussman

Categories     Chocolate     Dessert     Fourth of July     Kid-Friendly     Yogurt     Frozen Dessert     Strawberry     Lemon     Summer     Sour Cream     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3 cups lowfat vanilla yogurt
1 cup reduced-fat sour cream
6 tablespoons reduced-fat cream cheese
4 tablespoons sugar, divided
1 teaspoon vanilla
Zest of 2 lemons, divided
3/4 pound strawberries, halved
1 tablespoon fresh lemon juice
2 tablespoons 1-percent milk
6 teaspoons fine graham cracker crumbs
1 ounce dark chocolate, curled with a vegetable peeler

Steps:

  • In a food processor, combine yogurt, sour cream, cream cheese, 2 tablespoons sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute. Freeze in an airtight container until solid, 6 hours. In a small saucepan, bring to a boil strawberries, remaining 2 tablespoons sugar, 2 tablespoons water, juice and 1 teaspoon zest; reduce heat and simmer until strawberries soften, 5 minutes. Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Top each with strawberry sauce, graham cracker crumbs and chocolate curls.

STRAWBERRY ICE CREAM CHEESECAKE



Strawberry Ice Cream Cheesecake image

If you like cheesecake and strawberry ice cream, you will LOVE this recipe. Perfect for summer but no one will be mad if you make it during a blizzard. For a finishing touch, I recommend thawing a box of frozen sweetened strawberries and topping each slice with a spoonful.

Provided by KissKiss

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 5

1 3/4 quarts breyer's strawberry ice cream (or approx a half gallon on other premium ice cream)
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons melted butter (salted butter)
1/4 cup sugar
1 (8 -9 inch) cheesecake, room temperature (8-9 inches with graham cracker crust)

Steps:

  • Set ice cream on counter for 30 minutes to thaw.
  • In a bowl, mix the graham cracker crumbs, butter, and sugar with a fork. Press this mixture over the bottom (and slightly up the sides) of a 9-inch springform pan using your fingers. Then use the bottom of a glass to flatten/compact it. Set aside.
  • In a large bowl, mix the softened ice cream with a wooden spoon until smooth and creamy but not melted (you can also use a mixer with a paddle attachment). Break the storebought cheesecake into pieces and fold it into ice cream. Pour the mixture onto the crust in the springform pan and smooth out the top.
  • Put in the freezer to set for four hours.
  • When ready to serve, remove the sides of the springform pan and allow to sit on counter for 15 minutes before slicing. Top with thawed sweetened strawberries with their juice and serve immediately.

Nutrition Facts : Calories 388.9, Fat 19.9, SaturatedFat 11.7, Cholesterol 56.4, Sodium 225.9, Carbohydrate 50.2, Fiber 1.5, Sugar 11.2, Protein 4.9

DIVINE STRAWBERRY CHEESECAKE ICE CREAM



Divine Strawberry Cheesecake Ice Cream image

This ice cream is so rich and creamy! This recipe is for the custard base which then needs to be processed in an ice cream maker, but it is more than worth it! A lighter version can be made with half and half. I use the 16oz container of frozen strawberries and syrup in place of the strawberry puree and fresh strawberries. Or leave them out for sinfully rich cheesecake ice cream! Cook time is based on your ice cream maker and does not include time needed to cool the batter.

Provided by MommyMakes

Categories     Frozen Desserts

Time 50m

Yield 3 cups of batter (2 qts ice cream)

Number Of Ingredients 6

2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
4 ounces cream cheese
3 egg yolks
2/3 cup granulated sugar
1 (10 ounce) container frozen sliced strawberries in syrup, thawed

Steps:

  • Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat.
  • Meanwhile, in a stainless steel bowl, beat cream cheese, egg yolks, and sugar until light and fluffy (about two minutes).
  • Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step.
  • Place the bowl over a saucepan of water and, stirring constantly, cook until the custard thickens enough to coat the back of a wooden spoon (the film of custard on the back of the spoon, when raised, should stay in place even when you draw a line through it with your finger).
  • Immediately remove the custard from the heat and stir to cool so it does not overcook.
  • Stir in the vanilla extract and the strawberry puree.
  • Cover and allow to cool to room temperature, then refrigerate several hours.
  • Process the cold custard in your ice cream machine according to your manufacturer's instructions.
  • Once made, stir in fresh chopped strawberries if desired and store in freezer.

CREAMY STRAWBERRY CHEESECAKE ICE CREAM



Creamy Strawberry Cheesecake Ice Cream image

This is the best ice cream we have ever found. It really tastes like frozen cheesecake. I like to make it in the morning and let it ripen in time for supper, but my husband usually can't wait that long!-Jacki Prettyman, Fort Scott, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 9

4 cups half-and-half cream
2-1/2 cups sugar
4 large eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
3 packages (8 ounces each) cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced

Steps:

  • In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, lemon juice and zest until blended. Gradually beat in the custard mixture. Stir in strawberries. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 430 calories, Fat 28g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.

LOW CARB STRAWBERRY CHEESECAKE SOFT ICE CREAM



Low Carb Strawberry Cheesecake Soft Ice Cream image

YUM! A BERRY rich soft ice cream made in the blender. My DH absolutely LOVED it. NEWS FLASH-ATTENTION ALL LO-CARB people! Recipezaar does not have an ingredient called DaVinci or Torani Liquid Sugar-Free, Carb-Free Flavored Syrup. You can find these at: http://www.torani.com/flavor/sugar_free_caramel_syrup (choose a flavor from their list), or http://www.davincigourmet.com/products/sugar_free_flavored_syrups/

Provided by Grandma Pat

Categories     Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 egg
2 tablespoons cream cheese
1/4 cup heavy whipping cream
1/4 cup sparkling water
10 medium frozen strawberries (approx.)
2 tablespoons approx. artificial sweetener (DaVinci or Torani Liquid Sugar-Free Syrup, your choice of flavor)

Steps:

  • Using a blender: Start with the the egg, cream cheese, cream. Blend until smooth.
  • Add the sparkling water (or diet 7-up). Blend until smooth.
  • Now add 1 frozen strawberry at a time, until the consistency of soft ice cream.
  • Sweeten with DaVinci or Torino's liquid sugar free syrup to taste.

Nutrition Facts : Calories 103.3, Fat 9.2, SaturatedFat 5.2, Cholesterol 74.8, Sodium 47.2, Carbohydrate 3.2, Fiber 0.6, Sugar 1.5, Protein 2.4

STRAWBERRY CHEESECAKE ICE CREAM RECIPE - (4.5/5)



Strawberry Cheesecake Ice Cream Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 16

STRAWBERRY PUREE:
I cup whole milk
1 cup heavy cream (or use 2 cups half-and-half)
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
4 ounces cream cheese, room temperature
3 large egg yolks
2/3 cup granulated white sugar
2/3 cup strawberry puree (recipe below)
1 cup fresh strawberries, chopped, optional
2 pints fresh strawberries or 20 ounces frozen unsweetened strawberries
1/4 to 1/3 cup granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
CHEESECAKE CRUST (optional):
3/4 cups graham cracker crumbs, about 5 graham crackers
3 tablespoons butter, melted
3 tablespoons sugar

Steps:

  • Strawberry puree: Set aside 6 to 8 strawberries and puree the rest in a blender until smooth. If using unsweetened frozen strawberries, thaw first in a large bowl. (This may take a few hours.) Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste (and I recommend this). Store covered in the refrigerator for one week. The sauce can also be frozen. Cheesecake crust: If using, combine the graham cracker crumbs, melted butter and sugar with a fork. Press into a 1/4 sheet baking pan and bake for about 10 minutes. Set aside to cool. Makes approximately 1 1/4 cups. Ice cream: In a small saucepan, over medium-high heat, bring the whole milk/heavy cream (or half-and-half) and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Note: I use vanilla bean paste, and I add that directly into the milk. A true time saver! Meanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding milk/cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs do not curdle. If any lumps do form, strain the mixture. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170°F). Note: I cook my custard over direct heat, constantly stirring, and being sure that it doesn't come to a boil. (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.) Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using, and the strawberry sauce (puree). Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, cut the reserved fresh strawberries. Taste them, and add a little powdered sugar if they are a little on the tart side. Stir them in to the churned ice cream. Add about 1/4 cup of the graham cracker crust and gently fold it in. As you transfer the ice cream to a chilled container, add a layer of graham cracker crust and store in the ice cream in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften-or let sit on the counter for about 15 minutes.

MAKEOVER STRAWBERRY CHEESECAKE ICE CREAM



Makeover Strawberry Cheesecake Ice Cream image

This recipe is rich and velvety, with fantastic strawberry flavor-the perfect treat for the summer's heat, but with just a fraction of the fat and fewer calories than the original recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 quarts.

Number Of Ingredients 11

2 cups half-and-half cream
2 cups whole milk
2 cups sugar
3 eggs, lightly beaten
1 cup fat-free sour cream
1/4 cup apple jelly
2 teaspoons vanilla extract
3 packages (8 ounces each) reduced-fat cream cheese
1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced
2 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

  • In a large saucepan, heat half-and-half and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, strawberries, lemon juice and zest until blended. Gradually beat in the custard mixture., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 208 calories, Fat 9g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

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