STRAWBERRY ICE CREAM CHEESECAKE
What will it be - cheesecake or ice cream? You can have both with this Strawberry Ice Cream Cheesecake! Rich and creamy, this delicious dessert recipe is perfect for the warmer days ahead.
Provided by Michael Wurm, Jr.
Categories Dessert
Number Of Ingredients 8
Steps:
- Begin by lining the bottom of an 8-inch springform pan with parchment paper. Set aside.
- Place the pretzels in a food processor. Pulse until they resemble sand. (Alternatively, you can place the pretzels in a plastic sealable plastic bag and smash them repeatedly with a rolling pin.)
- Add the finely crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine. Spoon this mixture into the prepared springform pan and press the mixture down with your fingers to form an even layer of crust. Freeze for 30 minutes.
- Place the strawberries in a small saucepan over medium heat. Cook for 3-5 minutes or until the berries start to break down. You can speed up the process by crushing the berries with the back of a spoon. Remove the cooked strawberries from heat and strain them through a fine sieve into a bowl. Use a spatula or a spoon to push through as much of the liquid as possible. Discard the leftover pulp from the sieve. Set aside the strawberry liquid to cool.
- Beat the cream cheese and sugar in a large bowl until well-blended. Add the ice cream and mix well. Fold in the strawberry puree.
- Pour this mixture over the prepared crust and freeze the cheesecake for 4 hours or until firm.
- Remove the cheesecake from the freezer about 30 minutes before serving. Garnish with fresh berries and whipped cream.
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.
STRAWBERRY CHEESECAKE ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, cream cheese, strawberry, strawberry jam, graham crackers
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
- Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
- Freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 41 grams, Fat 35 grams, Fiber 0 grams, Protein 6 grams, Sugar 37 grams
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.
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
EASY STRAWBERRY CHEESECAKE ICE CREAM
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl., Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture., 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.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g 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.
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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