Easy Strawberry Cheesecake Ice Cream Recipes

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.,

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.

Steps:

• Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
• When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
• Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
• When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

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.

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!

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.

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!

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.

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.