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Strawberry Cheesecake Ice Cream Recipe

Strawberry Cheesecake Ice Cream Recipe photo by Taste of Home

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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

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Strawberry Cheesecake Ice Cream Recipe

Prep: 20 min. Process 20 min./batch + freezing

Yield: 10 Servings

20 20 40

Ingredients

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

Directions

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. Yield: 2 quarts.

Nutritional Analysis: One serving (3/4 cup) equals 234 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 171 mg sodium, 38 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 fat-free milk, 1 fat.

Originally published as Strawberry Cheesecake Ice Cream in Quick Cooking July/August 2003, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Strawberry Cheesecake Ice Cream

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(1-1) of 1 reviews

Reviewed on May. 03, 2009 by 7kcks

This is very tasty. To give it a little added strawberry taste I subbed with strawberry flavored cool whip. Definitely a keeper, but I will have to cut the recipe in half the next time I make it - way too much for my 1 qt. ice cream maker.