Best 20 Cheesecake Ice Cream Recipes

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• Combine 1/2 cup sugar and cornstarch in a small saucepan; gradually stir in water until smooth. Stir in blueberries and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl; stir in butter. Pat into ungreased 10x15-inch baking pan.
• Bake crust in preheated oven until lightly browned, 10 to 15 minutes. Cool completely on a wire rack, then crumble crust.
• Whisk 1 1/2 cups sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions; refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.
• Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl; swirl to combine. Freeze until ready to serve.

CHEESECAKE STRAWBERRY ICE CREAM

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.,

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream 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 3 times; swirl. Freeze.

STRAWBERRY CHEESECAKE ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)

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 ICE CREAM BITES RECIPE BY TASTY

Steps:

• In a large bowl, blend cream cheese with an electric mixer until smooth.
• Mix in the ice cream and blend well.
• Add graham cracker crumbs and strawberries and mix into the ice cream.
• In a parchment-lined 9x9-inch (23x23-cm) pan, pour in the ice cream mixture and even out the surface.
• Freeze for 4-6 hours or until frozen.
• In a small bowl, melt the dark chocolate until smooth.
• Lift ice cream out using the parchment, then cut into desired size.
• Evenly coat each piece with the melted chocolate and immediately sprinkle with graham cracker crumbs.
• Place back in the freezer for 30 minutes.
• Enjoy!

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM

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.

NO-CHURN BLUEBERRY-CHEESECAKE ICE CREAM

Steps:

• Make 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 2 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. Cover and keep frozen until ready to use.
• Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
• Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

CHEESECAKE ICE CREAM WITH STRAWBERRY SAUCE

Steps:

• In a food processor, combine yogurt, sour cream, cream cheese, 2 tablespoons sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute. Freeze in an airtight container until solid, 6 hours. In a small saucepan, bring to a boil strawberries, remaining 2 tablespoons sugar, 2 tablespoons water, juice and 1 teaspoon zest; reduce heat and simmer until strawberries soften, 5 minutes. Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Top each with strawberry sauce, graham cracker crumbs and chocolate curls.

BREYERS ICE CREAM CHERRY CHEESECAKE

Steps:

• In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes.
• Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside.
• Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
• Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. On chilled serving platter, arrange cake.

STRAWBERRY CHEESECAKE ICE CREAM

Steps:

• 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.

DIVINE STRAWBERRY CHEESECAKE ICE CREAM

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.

LOW CARB STRAWBERRY CHEESECAKE SOFT ICE CREAM

Steps:

• Using a blender: Start with the the egg, cream cheese, cream. Blend until smooth.
• Add the sparkling water (or diet 7-up). Blend until smooth.
• Now add 1 frozen strawberry at a time, until the consistency of soft ice cream.
• Sweeten with DaVinci or Torino's liquid sugar free syrup to taste.

FAT FREE SUGAR FREE CHEESECAKE ICE CREAM

Steps:

• Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
• Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.

CREAMY STRAWBERRY CHEESECAKE ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of hot 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. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, lemon juice and zest until blended. Gradually beat in the custard mixture. Stir in strawberries. , Fill cylinder of ice cream freezer two-thirds full; freeze according to 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.

STRAWBERRY CHEESECAKE ICE CREAM (LITE)

Steps:

• Place all ingredients (except 4 strawberries) into a blender and mix well. Pour into ice cream machine and allow to churn for 20 minutes.
• Meanwhile, chop remaining strawberries into small pieces. Add to machine and continue churning for an additional 5 minutes.
• Serve as soft-serve or place into a plastic container, cover and freeze for later (if it lasts that long). :).

BLUEBERRY CHEESECAKE ICE CREAM

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.

LEMON CHEESECAKE ICE CREAM

Steps:

• In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
• In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
• In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
• After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
• Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
• Store no more than 1 day in an air-tight container.

PEACH CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in 1-1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. 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. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl., In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing. , Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE - (4.5/5)

Steps:

• Strawberry puree: Set aside 6 to 8 strawberries and puree the rest in a blender until smooth. If using unsweetened frozen strawberries, thaw first in a large bowl. (This may take a few hours.) Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste (and I recommend this). Store covered in the refrigerator for one week. The sauce can also be frozen. Cheesecake crust: If using, combine the graham cracker crumbs, melted butter and sugar with a fork. Press into a 1/4 sheet baking pan and bake for about 10 minutes. Set aside to cool. Makes approximately 1 1/4 cups. Ice cream: In a small saucepan, over medium-high heat, bring the whole milk/heavy cream (or half-and-half) and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Note: I use vanilla bean paste, and I add that directly into the milk. A true time saver! Meanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding milk/cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs do not curdle. If any lumps do form, strain the mixture. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170°F). Note: I cook my custard over direct heat, constantly stirring, and being sure that it doesn't come to a boil. (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.) Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using, and the strawberry sauce (puree). Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, cut the reserved fresh strawberries. Taste them, and add a little powdered sugar if they are a little on the tart side. Stir them in to the churned ice cream. Add about 1/4 cup of the graham cracker crust and gently fold it in. As you transfer the ice cream to a chilled container, add a layer of graham cracker crust and store in the ice cream in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften-or let sit on the counter for about 15 minutes.

CHERRY CHEESECAKE ICE CREAM

Steps:

• In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside. , In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin). , Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.