CHEESECAKE STRAWBERRY ICE CREAM
The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 gallon.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly., Whisk a small amount of hot milk 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. Stir in the cream cheese until melted., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the 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 : Calories 202 calories, Fat 11g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 65mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
CONTEST-WINNING STRAWBERRY CHEESECAKE ICE CREAM
Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. -Debra Goforth, Newport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 quarts.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, creamer, sugar and lemon zest until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 181 calories, Fat 10g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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.
CREAMY STRAWBERRY ICE CREAM
Smooth, rich ice cream with a refreshing strawberry flavour... all with no ice-cream maker! Try using any fruit you have on hand, or even chocolate.
Provided by katii
Categories Frozen Desserts
Time P2DT5m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine condensed milk, milk, water, and butter in a bowl and beat until frothy.
- Place in freezer and let sit for 1 hour.
- Remove from freezer, stir, and return to freezer.
- Let freeze overnight.
- Remove from freezer, combine with mashed berries, and process in a blender until smooth.
- Return to freezer and freeze for at least another 5 hours.
- Enjoy!
Nutrition Facts : Calories 214.3, Fat 11.1, SaturatedFat 6.9, Cholesterol 35.6, Sodium 115.6, Carbohydrate 25, Fiber 0.4, Sugar 22.1, Protein 4.9
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
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
DIVINE STRAWBERRY CHEESECAKE ICE CREAM
This ice cream is so rich and creamy! This recipe is for the custard base which then needs to be processed in an ice cream maker, but it is more than worth it! A lighter version can be made with half and half. I use the 16oz container of frozen strawberries and syrup in place of the strawberry puree and fresh strawberries. Or leave them out for sinfully rich cheesecake ice cream! Cook time is based on your ice cream maker and does not include time needed to cool the batter.
Provided by MommyMakes
Categories Frozen Desserts
Time 50m
Yield 3 cups of batter (2 qts ice cream)
Number Of Ingredients 6
Steps:
- Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat.
- Meanwhile, in a stainless steel bowl, beat cream cheese, egg yolks, and sugar until light and fluffy (about two minutes).
- Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step.
- Place the bowl over a saucepan of water and, stirring constantly, cook until the custard thickens enough to coat the back of a wooden spoon (the film of custard on the back of the spoon, when raised, should stay in place even when you draw a line through it with your finger).
- Immediately remove the custard from the heat and stir to cool so it does not overcook.
- Stir in the vanilla extract and the strawberry puree.
- Cover and allow to cool to room temperature, then refrigerate several hours.
- Process the cold custard in your ice cream machine according to your manufacturer's instructions.
- Once made, stir in fresh chopped strawberries if desired and store in freezer.
STRAWBERRY ICE CREAM CHEESECAKE
If you like cheesecake and strawberry ice cream, you will LOVE this recipe. Perfect for summer but no one will be mad if you make it during a blizzard. For a finishing touch, I recommend thawing a box of frozen sweetened strawberries and topping each slice with a spoonful.
Provided by KissKiss
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set ice cream on counter for 30 minutes to thaw.
- In a bowl, mix the graham cracker crumbs, butter, and sugar with a fork. Press this mixture over the bottom (and slightly up the sides) of a 9-inch springform pan using your fingers. Then use the bottom of a glass to flatten/compact it. Set aside.
- In a large bowl, mix the softened ice cream with a wooden spoon until smooth and creamy but not melted (you can also use a mixer with a paddle attachment). Break the storebought cheesecake into pieces and fold it into ice cream. Pour the mixture onto the crust in the springform pan and smooth out the top.
- Put in the freezer to set for four hours.
- When ready to serve, remove the sides of the springform pan and allow to sit on counter for 15 minutes before slicing. Top with thawed sweetened strawberries with their juice and serve immediately.
Nutrition Facts : Calories 388.9, Fat 19.9, SaturatedFat 11.7, Cholesterol 56.4, Sodium 225.9, Carbohydrate 50.2, Fiber 1.5, Sugar 11.2, Protein 4.9
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