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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
  • Total Time
    Prep: 20 min. Process 20 min./batch + freezing
  • Makes
    2 quarts


  • 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


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

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Average Rating:
  • NH-rescue
    Dec 4, 2017

    We didn't worry about the fat content and made this with regular ingredients instead of fat-free or reduced-fat.It made a smooth, creamy ice cream - what you would expect from something with 'cheesecake' in the title! Tastes great with sliced strawberries or strawberry sauce on top!

  • 7kcks
    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.