Easy Strawberry Cheesecake Ice Cream Recipe photo by Taste of Home
Easy Strawberry Cheesecake Ice Cream
TOTAL TIME: Prep: 15 min. Process: 25 min. + freezing
YIELD: 1-1/2 quarts.
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
Ingredients
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1 cup half-and-half cream
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1 tablespoon vanilla extract
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2 teaspoons grated lemon zest
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2 teaspoons lemon juice
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1 cup sugar
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1 package (8 ounces) cream cheese, cubed and softened
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1 cup heavy whipping cream
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1-1/2 cups fresh strawberries
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Sliced fresh strawberries or crushed graham crackers, optional
Directions
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1.
Place the first 6 ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Transfer to a large bowl.
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2.
Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
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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.)
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4.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with crushed graham crackers and additional strawberries, sliced.
Nutrition Facts
1/2 cup: 234 calories, 16g fat (10g saturated fat), 58mg cholesterol, 87mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 2g protein.
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