Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

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Sheri Mullins


With the hot summers in Texas, we make alot of homemade ice cream. My husband has wore out 3 ice cream makers :)


★★★★★ 2 votes

1 gallong
12 Hr
1 Hr


  • 3 c
  • 3 Tbsp
    all-purpose flour
  • pinch
  • 8 c
    whole milk
  • 4
    eggs, lightly beaten
  • 1 pkg
    cream cheese, cubed (8 oz.)
  • 1 tsp
    vanilla extract
  • 3 c
    mashed fresh strawberries ( or frozen unsweetened strawberries)
  • 2 c
    heavy whipping cream

How to Make Strawberry Cheesecake Ice Cream


  1. In heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth.
  2. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. remove from heat; cool slightly.
  3. 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 degrees and coats the back of a metal spoon. Stir in cream cheese unti melted.
  4. Remove from heat; cook quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. press plastic wrap onto surface of custard. Refrigerator for several hours or overnight.
  5. Stir strawberries and cream into custard; fill cylinder of ice cream freezer 2/d full; freeze accouding to the manufacturer's directions. Refrigerate remaining mixture until ready to freze. Allow ice cream to ripen in ice cream freezer or firm up in your freezer for 2-4 hours before serving.

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About Strawberry Cheesecake Ice Cream

Course/Dish: Ice Cream & Ices

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