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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

Read Reviews (7)
4.89 7
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(7)

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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