Easy Strawberry Cheesecake Ice Cream Recipe

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

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When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Process: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Process: 25 min. + freezing

Ingredients

  • 1 cup half-and-half cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon juice
  • 1 cup sugar
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 1 cup heavy whipping cream
  • 1-1/2 cups fresh strawberries
  • Sliced fresh strawberries or crushed graham crackers, optional

Directions

Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl.
Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers. Yield: 1-1/2 quarts.
Health Tip: Do a healthified riff on peaches and cream: Fill a dish with sliced fresh peaches topped with a little scoop of this must-have ice cream.
Originally published as Easy Strawberry Cheesecake Ice Cream in Simple & Delicious August/September 2016

Nutritional Facts

1/2 cup: 234 calories, 16g fat (10g saturated fat), 58mg cholesterol, 87mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 2g protein.

  • 1 cup half-and-half cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon juice
  • 1 cup sugar
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 1 cup heavy whipping cream
  • 1-1/2 cups fresh strawberries
  • Sliced fresh strawberries or crushed graham crackers, optional
  1. Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl.
  2. Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
  3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers. Yield: 1-1/2 quarts.
Health Tip: Do a healthified riff on peaches and cream: Fill a dish with sliced fresh peaches topped with a little scoop of this must-have ice cream.
Originally published as Easy Strawberry Cheesecake Ice Cream in Simple & Delicious August/September 2016

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