Strawberry Cream Cheese 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.

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.

EASY STRAWBERRY CREAM CHEESE FROSTING



Easy Strawberry Cream Cheese Frosting image

Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!

Provided by erinwilson311

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 10

Number Of Ingredients 5

1 pint fresh strawberries, sliced
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Steps:

  • Puree strawberries in a blender or food processor until smooth.
  • Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g

STRAWBERRY CREAM CHEESE ICEBOX CAKE RECIPE - (3.9/5)



Strawberry Cream Cheese Icebox Cake Recipe - (3.9/5) image

Provided by á-46109

Number Of Ingredients 7

2 pounds strawberries
2 sleeves graham crackers
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
2 (3.4 ounce) packages instant cheesecake flavored pudding
3 cups milk
1 (12-ounce) carton Cool Whip, divided

Steps:

  • Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it's mixed up. Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours. When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

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.

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

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.

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 (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.

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.

STRAWBERRY ICE CREAM



Strawberry Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 7

3/4 pound strawberries (about 1 pint)
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream

Steps:

  • Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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Step 3. Add in the milk, pudding, and vanilla extract, and beat until the mixture thickens. Step 4. Fold in 1 cup of the whipped topping. Step 5. Spread half of the cream cheese mixture over the graham crackers. Step 6. Place a layer of sliced strawberries along the top of the cream cheese mixture. Step 7.
From sweetpeaskitchen.com


FRESH FROM THE FARM STRAWBERRY CREAM CHEESE ICE …
Instructions. 1.Put the cream cheese into the bowl of a stand mixer fitted with mixing paddles. Mix the cream cheese on medium speed until very smooth. Gradually add the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, sour cream, and vanilla. On low speed, add the strawberries just until combined.
From cuisinart.com


NO CHURN STRAWBERRY CHEESECAKE ICE CREAM RECIPE
2021-03-08 Gently fold into the cream cheese mixture. Pour half into an ice cream pan. Drizzle half of the strawberry sauce onto the ice cream. Spread the remaining ice cream batter directly on top of the drizzled strawberry sauce. Top with more sauce. Use a pointed knife to swirl the ice cream and sauce. Freeze for 4 hours or until solid.
From onesweetappetite.com


STRAWBERRY CHEESECAKE ICE CREAM
2022-05-20 Instructions. In a small saucepan, combine strawberries, sugar and lemon juice. Mix together cold water and cornstarch, add to saucepan. Bring to a boil, then immediately lower the heat and simmer gently for 3-5 minutes or just until slightly thickened.
From melissassouthernstylekitchen.com


EASY HOMEMADE STRAWBERRY ICE CREAM - WITHOUT AN ICE CREAM …
2020-05-28 In a large bowl, combine sweetened condensed milk, vanilla extract and salt. Set aside. Using a stand mixer or electric hand mixer, whip heavy cream over medium-high speed until firm peaks form, about 3-4 minutes. Fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined.
From whitneybond.com


NO-CHURN STRAWBERRY CREAM CHEESE ICE CREAM - FARM FLAVOR RECIPE
Combine all ingredients in a blender and puree until very creamy. Pour into a loaf pan or ice cream container and freeze for 3 to 4 hours, or until solid.
From farmflavor.com


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