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Creamy Strawberry Cheesecake Ice Cream

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
    3 quarts


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


  • 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.
  • 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.
  • In a large bowl, beat the cream cheese, lemon juice and zest until blended. Gradually beat in the custard mixture. Stir in strawberries.
  • 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.
Nutrition Facts
3/4 cup: 430 calories, 28g fat (17g saturated fat), 150mg cholesterol, 180mg sodium, 38g carbohydrate (35g sugars, 1g fiber), 7g protein.

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  • deannasnz
    Jan 13, 2013

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

  • veggiemama
    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.

  • pureprarie
    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.

  • americanmom8
    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.

  • kerribear
    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!!!

  • Love2cruz
    Jun 6, 2008

    I am trying to do this recipe today will let you know how it turns out. I am just trying to figure out why the 4 cups of half and half is divided? I didn't see where you would use the other half. So, if it just calls for 2 cups why wouldn't it say 2 cups instead of four divided? Please Help!!

  • cogmom63
    May 31, 2008

    I make cheesecake of all kinds and this recipe looked interesting to me. I made it for Memorial Day and it got rave reviews from my family. I will be making it again.