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Contest-Winning Strawberry Cheesecake Ice Cream

Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    2 quarts


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup refrigerated French vanilla nondairy creamer
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed


  • In a large bowl, beat the cream cheese, creamer, sugar and lemon zest until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts
1/2 cup: 181 calories, 10g fat (8g saturated fat), 16mg cholesterol, 44mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.

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Average Rating:
  • Debglass11
    Jun 28, 2016

    A great and light frozen treat for the summer! I substituted fresh strawberries, sweetened with sugar for the frozen sweetened ones. This would be great spooned into a graham crust too! My family loved it! Will definitely make again.....maybe with peaches next time!

  • monkeymk70
    Jul 22, 2013

    I just have a question. I was wondering if Greek yogurt or vanilla yogurt would work as a replacement for the Cool Whipped topping? I'm trying to eat healthier and this recipe is perfect as is but may be healthier if I used yogurt. Any thoughts?

  • Rmalas
    May 23, 2013

    No comment left

  • GmaPatc
    Jun 22, 2012

    No comment left

  • jenilovesdaisies
    Jun 22, 2012

    No comment left

  • mariya
    Sep 6, 2010

    Just perfect!!!Lovely creamy texture, everybody liked it.Next time I will try the recipe with blueberries.

  • grandchildren 8
    Aug 25, 2010

    grea !!!!!!!!!!t

  • pickbet5239
    Aug 25, 2010

    Very good recipe. The ingredients call for refrigerated nondairy creamer so I used liquid. I agree that we don't need to go on and on about the recipe if we don't approve. We all know which foods we shouldn't live on. Desserts eaten now and then won't kill us, in my opinion.

  • LeLimey
    Jul 20, 2010

    Round of applause to coppertop from me! Desserts are a treat and whilst it's nice to discuss ways of changing them for people who are diabetic etc it's unfair to flame if this isn't your thing.I hate cottage cheese with a passion so wouldn't try a recipe with it in. If you feel the same about other ingredients, walk on by.Not all recipes are for everyone.Now for my comments on the actual recipe.YUMMMMY!The first time I made it I absolutely loved it and I'm making it again today at almost immediate repeat request as a birthday treat, however, this time I'm putting some broken up graham crackers in as well just to give it that extra little touch. I kind of like that in a cheesecake ice cream!!

  • coppertop97
    Jul 18, 2010

    OMGosh people!! You all act like you are eating this all day long every day of your life. It's a fraking DESSERT!! I've made it w/ low fat cream cheese, low fat non dairy creamer, low fat cool whip & it was delicious. BUT as w/ all things MODERATION IS KEY - stop complaining about ingredients if you clearly are not going to make the recipe, it's ANNOYING!!