Best 4 Makeover Strawberry Cheesecake Ice Cream Recipes
In the world of frozen treats, strawberry cheesecake ice cream stands out as a beacon of indulgence. Its creamy, luscious texture, punctuated by the tangy sweetness of strawberries and the richness of cheesecake, offers a delightful symphony of flavors that can transport you to a state of pure bliss. Whether you're seeking a refreshing respite on a hot summer day or a sweet ending to a memorable meal, this delectable dessert is sure to satisfy your cravings and leave you longing for more.
Let's cook with our recipes!
STRAWBERRY CHEESECAKE ICE CREAM
I found the recipe for this creamy and refreshing dessert in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. We love how it tastes like a berry-topped cheesecake. -Karen Maubach Fairbury, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 quarts.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 234 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein.
MAKEOVER STRAWBERRY CHEESECAKE ICE CREAM
This recipe is rich and velvety, with fantastic strawberry flavor-the perfect treat for the summer's heat, but with just a fraction of the fat and fewer calories than the original recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 quarts.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat half-and-half and milk 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. Stir in the sour cream, jelly and vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., In a large bowl, beat the cream cheese, strawberries, lemon juice and zest until blended. Gradually beat in the custard mixture., 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.
Nutrition Facts : Calories 208 calories, Fat 9g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g 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
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
Tips:
- Use fresh strawberries. Fresh strawberries have the best flavor and texture for this recipe. If you can't find fresh strawberries, you can use frozen strawberries, but be sure to thaw them before using.
- Don't overbeat the cream. Overbeaten cream will become stiff and grainy. Beat the cream until it is just stiff enough to hold its shape.
- Chill the ice cream before serving. This will help the ice cream to firm up and make it easier to scoop.
- Serve the ice cream with your favorite toppings. Some popular toppings for strawberry cheesecake ice cream include graham cracker crumbs, whipped cream, and fresh strawberries.
Conclusion:
Strawberry cheesecake ice cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious strawberry cheesecake ice cream that will be enjoyed by everyone.
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