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 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
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.
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 - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
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.
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