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Strawberry Cheesecake Ice Cream

 Strawberry Cheesecake Ice Cream
I found the recipe for this creamy and refreshing dessert in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. We love how it tastes like a berry-topped cheesecake. —Karen Maubach Fairbury, Illinois
10 ServingsPrep: 20 min. Process 20 min./batch + freezing


  • 3 cups sliced fresh strawberries
  • 6 ounces reduced-fat cream cheese
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup reduced-fat whipped topping


  • Place strawberries in a blender; cover and process until smooth. In a
  • large bowl, beat cream cheese until smooth. Beat in the evaporated
  • milk, condensed milk, vanilla and pureed strawberries. Fold in
  • whipped topping.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer's directions. Refrigerate remaining mixture until
  • ready to freeze. Allow to ripen in ice cream freezer or firm up in
  • your refrigerator freezer for 2-4 hours before serving. Yield: 2
  • quarts.
Nutritional Facts: One serving (3/4 cup) equals 234 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 171 mg sodium, 38 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 fruit,

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Strawberry Cheesecake Ice Cream (continued)

Nutritional Facts: 1 fat-free milk, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.