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Cheesecake Strawberry Ice Cream

 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
32 ServingsPrep: 15 min. + cooling Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 3 cups fresh or frozen unsweetened strawberries, thawed
  • 2 cups heavy whipping cream


  • 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.

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Cheesecake Strawberry Ice Cream (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1/2 cup equals 202 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 65 mg sodium, 24 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.