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Creamy Strawberry Cheesecake Ice Cream Recipe
Creamy Strawberry Cheesecake Ice Cream Recipe photo by Taste of Home

Creamy Strawberry Cheesecake Ice Cream Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. + chilling Process: 20 min./batch + freezing
MAKES:16 servings
TOTAL TIME: Prep: 50 min. + chilling Process: 20 min./batch + freezing
MAKES: 16 servings

Ingredients

  • 4 cups half-and-half cream
  • 2-1/2 cups sugar
  • 4 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 peel
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed and sliced

Nutritional Facts

3/4 cup equals 430 calories, 28 g fat (17 g saturated fat), 150 mg cholesterol, 180 mg sodium, 38 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. 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.
  2. 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.
  3. In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
  4. 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. Yield: 3 quarts.
Originally published as Strawberry Cheesecake Ice Cream in Taste of Home June/July 2008, p8

Nutritional Facts

3/4 cup equals 430 calories, 28 g fat (17 g saturated fat), 150 mg cholesterol, 180 mg sodium, 38 g carbohydrate, 1 g fiber, 7 g protein.

Sweet White Wine

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

Reviews for Creamy Strawberry Cheesecake Ice Cream

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 13, 2013

This is delicious. It's absolutely worth the trouble. I like it best fresh & very soft.

MY REVIEW
Reviewed Jul. 9, 2012

This is good ice cream, but I wouldn't say that it's the best I've ever made. It is really a lot of putzing around to make it and takes quite a bit of time from start to finish.

MY REVIEW
Reviewed Aug. 7, 2011

This is amazing, a great homemade ice cream recipe. We tried to triple to fit our 6 quart but it was too much. So use caution if attempting to make a larger recipe.

MY REVIEW
Reviewed Jul. 15, 2010

The best homemade ice creams are made with a custard base. Using other kinds of fruit in this would be great (peach !) Two more factors for a great result: 1.Patience to chill mixture overnight before churning,then waiting another day before serving so that texture is at the max. 2. Invest in a really good ice cream maker. It's worth the money if you love ice cream.

MY REVIEW
Reviewed May. 29, 2010

This is amazing! So easy to make, the only ting I would do differently is to mix a bit of the custard into the cream cheese before mixing them together. It was a bit difficult to blend in the cream cheese since it was so much thicker. I also used fresh chopped strawberries since they are in season and I don't care for big frozen chunks of strawberries in my ice cream. The texture is so creamy and it wasn't greasy like another recipe I tried. Delishious!!!

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