STRAWBERRY CHEESECAKE ICE CREAM
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
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.
CHEESECAKE STRAWBERRY ICE CREAM
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
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.
STRAWBERRY CHEESECAKE ICE CREAM RECIPE BY TASTY
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
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 ICE CREAM CHEESECAKE
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
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
NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 8 servings
Number Of Ingredients 18
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.
FROZEN STRAWBERRY CHEESECAKE
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
- When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
- Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
- When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
STRAWBERRY CHEESECAKE ICE CREAM CAKE
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
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 ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)
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
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.
CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING
I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
- Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
- Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
- Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
- Top cheesecake with fresh strawberries right before serving.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 40.2 g, Cholesterol 149 mg, Fat 34.3 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 296.4 mg, Sugar 32.2 g
STRAWBERRY-CHEESECAKE ICE CREAM
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
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.
STRAWBERRY CHEESECAKE ICE CREAM BITES RECIPE BY TASTY
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
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
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