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.
EASY STRAWBERRY CHEESECAKE ICE CREAM
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
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 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
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
2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350°F (180°C).
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5-10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
CONTEST-WINNING STRAWBERRY CHEESECAKE ICE CREAM
Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. -Debra Goforth, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 quarts.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, creamer, sugar and lemon zest until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 181 calories, Fat 10g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
STRAWBERRY ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, strawberry
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a large bowl, whip the cream until soft peaks form.
- Add the condensed milk, then whip until smooth.
- Fold in the strawberries.
- Transfer the mixture to a baking pan or bowl, then freeze.
- Serve with strawberries.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 0 grams, Protein 12 grams, Sugar 59 grams
BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, graham cracker, butter, strawberry
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 8
Steps:
- In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
- Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
- Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
- Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
- Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
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5/5 (3)Calories 463 per servingCategory Dessert
- Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined. Freeze for about 4 hours or until semi-solid.
- Place strawberries in food process or and pulse several time until mashed, but some small chunks remain. Remove cream cheese mixture from the freezer and stir well. Add diced strawberries and graham cracker pieces and stir to combine.
- Pour ice cream into a (freezer friendly) serving dish--I use a large bread pan. Cover well and Freeze for at least 8 hours or until firm.
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