[X]

Home > Recipes > Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream Recipe

Strawberry Cheesecake Ice Cream Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Strawberry Cheesecake Ice Cream Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Strawberry Cheesecake Ice Cream Recipe

Prep: 15 min. + cooling Process: 20 min./batch + freezing

Yield: 32 Servings

15 20 35

Ingredients

3 cups sugar
3 tablespoons all-purpose flour
Pinch salt
8 cups milk
4 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

Directions

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. Yield: 1 gallon.

Originally published as Strawberry Cheesecake Ice Cream in Taste of Home June/July 2004, p27

Sweet White Wine

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jun. 23, 2011 by Bonnette23

Wonderful! I added homemade graham crackers pieces, and made it with my kitchen mixer instead of an ice-cream maker. I will definitely make this again.

Reviewed on Jul. 10, 2010 by Deanna Watkins

It was good-it definitely has a custard taste. I think the recipe should state the strawberries should be mashed. I only halved/quartered them and found out my son does not like big frozen chunks in his ice cream.

Reviewed on May. 19, 2010 by marenew

I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!

Reviewed on May. 19, 2010 by marenew

I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!

Reviewed on Sep. 27, 2009 by NevadaRose

I made this yesterday, and it turned out great. Only made half and that was plenty. Just need to make sure the cream cheese is completely melted before proceeding. I also almost forgot the whip cream after cooling, as no other ice cream recipe has ever called for it to be added after refrigerating.