Strawberry Cheesecake Ice Cream Recipe

5 1 2
Strawberry Cheesecake Ice Cream Recipe
Strawberry Cheesecake Ice Cream Recipe photo by Taste of Home
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Strawberry Cheesecake Ice Cream Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Process 20 min./batch + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Process 20 min./batch + freezing

Ingredients

  • 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 vanilla extract
  • 1 cup reduced-fat whipped topping

Directions

Place strawberries in a blender or food processor; cover and process until smooth. In a large mixing bowl, beat cream cheese until smooth. Add evaporated milk and condensed milk, vanilla and pureed strawberries; mix well. 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.
Originally published as Strawberry Cheesecake Ice Cream in Quick Cooking July/August 2003, p31

Nutritional Facts

3/4 cup: 234 calories, 4g fat (3g saturated fat), 15mg cholesterol, 171mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 11g protein.

  • 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 vanilla extract
  • 1 cup reduced-fat whipped topping
  1. Place strawberries in a blender or food processor; cover and process until smooth. In a large mixing bowl, beat cream cheese until smooth. Add evaporated milk and condensed milk, vanilla and pureed strawberries; mix well. Fold in whipped topping.
  2. 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.
Originally published as Strawberry Cheesecake Ice Cream in Quick Cooking July/August 2003, p31

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7kcks User ID: 37777 88277
Reviewed May. 3, 2009

"This is very tasty. To give it a little added strawberry taste I subbed with strawberry flavored cool whip. Definitely a keeper, but I will have to cut the recipe in half the next time I make it - way too much for my 1 qt. ice cream maker."

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