Strawberry Cheesecake Ice Cream Recipe 455

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

Ingredients

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 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

Ingredients

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

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