NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 3 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Transfer to a plate, then cover and keep frozen until ready to use.
- For the strawberry sauce: Meanwhile, toss the strawberries with the cornstarch and sugar in a medium saucepan, then add the lemon juice and 1 cup water. Bring to a simmer and cook, stirring occasionally, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups sauce; cook slightly longer to reduce if necessary.) Transfer to a medium bowl and refrigerate until cold.
- For the ice cream: Put the cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest and juice and salt in a food processor; process until very thick and fluffy, 1 1/2 to 2 minutes. Layer the ice cream mixture, strawberry sauce and cheesecake bites in a shallow 2-quart baking dish, reserving 1/4 cup of the strawberry sauce for serving. Cover with plastic wrap pressed directly against the surface; freeze until firm, at least 3 hours. Let sit at room temperature 20 minutes before scooping. Scoop into bowls and top with the remaining strawberry sauce and additional graham crackers.
CHEESECAKE ICE CREAM
Make and share this Cheesecake Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
- Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Let the custard cool slightly, then stir in the lemon zest and cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
- When finished, the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
- *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
- *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.
Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7
ICE CREAM CHEESECAKE
A dessert recipe from my " Summertime favorites" Recipe folder! This is very simple to put together. Plan ahead, this needs to freeze thoroughly in the freezer for 6 or more hours. You may certainly make this a day ahead, just cover the pan tightly with foil if leaving in the freezer overnight. For a less tart taste, reduce the limeade to half. If you are using the full amount of limeade, you might want to consider increasing the sugar amount for a sweeter taste, as it it very tart!... Limeade is the same idea as frozen lemonade concentrate only in lime flavor, it is available in all stores. Careful not to let the ice cream get too soft, or it will loose it's texture when refrozen again. I have even added grated chocolate into the cheesecake mixture, use your imagination! You will love this!
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 6m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450°F.
- Prepare a 10-inch springform pan.
- Crush pretzels before measuring them, then press into the bottom of a springform pan.
- Bake for 8 minutes.
- Remove from oven, and cool completely.
- For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
- Soften the ice cream, and fold the cheesecake mixture into the ice cream.
- Spread mixture over the pretzel crust in the pan.
- Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.
Nutrition Facts : Calories 1005.7, Fat 51.8, SaturatedFat 32.3, Cholesterol 220.1, Sodium 949.7, Carbohydrate 121.3, Fiber 1.4, Sugar 80.7, Protein 15.8
CHEESECAKE ICE CREAM RECIPE
Have your cheesecake and eat it too with our Cheesecake Ice Cream Recipe. This Cheesecake Ice Cream Recipe combines two favorites into one great dessert.
Provided by My Food and Family
Categories Home
Time 1m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Prep ice cream maker according to instructions (Mine requires freezing the canister for 24 hours prior.)
- In a large bowl, whisk together the yogurt, cream cheese, sugar, salt, lemon juice and vanilla until smooth.
- Stir in milk and heavy cream (or half-and-half).
- Pour into ice cream maker and follow instructions. Great eaten the first day, even better the next!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESECAKE ICE CREAM
Great ice cream recipe, perfect with your favorite berries.
Provided by Robert
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 26.2 g, Cholesterol 18.4 mg, Fat 5.6 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 116.6 mg, Sugar 21 g
BLUEBERRY CHEESECAKE ICE CREAM
This is absolutely WONDERFUL !! Every summer, for 9 years now, I hope to find this Ice Cream flavor back on the menu at my favorite Ice Cream shop. But alas, I have finally found the recipe myself! Thanks to Melissa Symington from Neche, North Dakota! You will NOT be sorry you made this! I did not include the time to freeze the ice cream in the prep time as all ice cream makers are different...
Provided by sassafrasnanc
Categories Frozen Desserts
Time 35m
Yield 2 quarts, 16 serving(s)
Number Of Ingredients 14
Steps:
- For Berry Mix:.
- In a small saucepan, combine sugar and cornstarch.
- Gradually stir in water until smooth.
- Stir in blueberries and lemon juice and bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally.
- Cover and refrigerate until chilled.
- For "Crust" Mix:.
- In a large bowl, combine the cracker crumbs, sugar and cinnamon.
- Stir in butter.
- Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350° for 10-15 minutes or until lightly browned.
- Cool completely on a wire rack.
- Ice Cream Mix:.
- Meanwhile, in a large bowl, whisk the "cream mixture" ingredients.
- Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze.
- Whisk before adding to ice cream freezer (mixture will have some lumps).
- Crumble the graham cracker mixture.
- In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl.
- Freeze in airtight freezer container.
Nutrition Facts : Calories 438.8, Fat 30.1, SaturatedFat 18.2, Cholesterol 101, Sodium 150.3, Carbohydrate 41, Fiber 0.7, Sugar 31.5, Protein 3.2
STRAWBERRY CHEESECAKE ICE CREAM CAKE
Please your taste buds with a Strawberry Cheesecake Ice Cream Cake. What's better than ice cream cake and cheesecake combined with fresh strawberries?
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients with mixer until blended. Freeze 4 hours or until almost firm.
- Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture; mix well. Pour into foil-lined 1-1/2-qt. bowl. Crush 3 sugar cones; place over cream cheese mixture. Press gently into cream cheese mixture to form even crust. Freeze 8 hours or until firm.
- Unmold "cake" onto plate. Remove foil. Break remaining cones into pieces; press into side of "cake".
- Melt chocolate as directed on package just before serving dessert; cool slightly. Drizzle over dessert; sprinkle with nuts.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHOCOLATE CHEESECAKE ICE CREAM
Just got an ice cream maker and this one sounds so wonderful I just have to try it...maybe someone will try to make it too and we can compare notes!
Provided by TishT
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate over double boiler or in microwave. Let cool at room temperature.
- Place the cream cheese into a mixing bowl and beat until soft and smooth.
- Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.
- Add the vanilla extract and lemon juice and mix until thick and smooth.
- Cover and chill in the refrigerator for 2-3 hours.
- Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Nutrition Facts : Calories 705.4, Fat 53.5, SaturatedFat 32.8, Cholesterol 158.5, Sodium 190.8, Carbohydrate 52.2, Fiber 0.5, Sugar 45.3, Protein 7.4
STRAWBERRY CHEESECAKE ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)
Posted by request. Recipe is from the recipe book that came with my ice cream machine. Prep time includes 1 hour chilling and 1/2 hour freezing times.
Provided by Dee514
Categories Frozen Desserts
Time 1h35m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.
- Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.
- Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.
- When timer rings, spoon ice cream into dishes and enjoy.
STRAWBERRY CHEESECAKE ROLLED ICE CREAM
Enjoy your ice cream rolled instead of scooped with our Strawberry Cheesecake Rolled Ice Cream! This delicious strawberry cheesecake rolled ice cream recipe features PHILADELPHIA Cream Cheese, graham crackers and more.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese, heavy cream and sweetened condensed milk in medium bowl with whisk until blended. Add remaining ingredients; stir.
- Pour into 15x10x1-inch pan.
- Freeze 5 hours or until firm.
- Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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