Best 3 Divine Strawberry Cheesecake Ice Cream Recipes
Indulge in a delightful culinary journey with our Divine Strawberry Cheesecake Ice Cream, a symphony of flavors that will tantalize your taste buds. This heavenly dessert combines the richness of creamy cheesecake with the refreshing sweetness of sun-ripened strawberries, all enveloped in a velvety smooth ice cream. As you savor each spoonful, you'll experience a harmonious blend of tangy, sweet, and creamy sensations that will transport you to a realm of pure bliss. But wait, there's more! Our article doesn't stop at one delectable recipe; it offers a treasure trove of variations to suit every palate and preference. From the classic No-Churn Strawberry Cheesecake Ice Cream to the vegan-friendly Strawberry Cheesecake Nice Cream and the keto-approved Keto Strawberry Cheesecake Ice Cream, we've got you covered. So, prepare to embark on a culinary adventure and discover the perfect strawberry cheesecake ice cream recipe to satisfy your cravings.
Let's cook with our recipes!
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.
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 CHEESECAKE ICE CREAM (LITE)
I adapted this recipe from Chef #34146's Recipe #24796 (with permission) making it lower in fat, carbs, and calories. Her recipe is so divine and I found myself making it so much that I just had to do something so we could enjoy it without the guilt. Dee has expressed appreciation for us posting this, and said she also makes it this way sometimes. :)
Provided by 2Bleu
Categories Frozen Desserts
Time 30m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 6
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). :).
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a food processor, you can mash the strawberries by hand.
- Be sure to chill the cheesecake mixture for at least 4 hours before churning.
- If you don't have an ice cream maker, you can freeze the cheesecake mixture in a covered container for at least 4 hours, stirring every 30 minutes to break up the ice crystals.
- Serve the ice cream immediately or store it in a covered container in the freezer for up to 2 weeks.
Conclusion:
This divine strawberry cheesecake ice cream is a perfect dessert for any occasion. It's creamy, rich, and full of strawberry flavor. The cheesecake swirl adds a delicious tang that perfectly complements the sweetness of the strawberries. This ice cream is sure to be a hit with everyone who tries it!
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