Strawberry Cheesecake Ice Cream

Serves: 2
Total Calories: 1,495


3 cups strawberries rinsed, drained and mashed
1 cup sugar
12 ounces cream cheese softened
3 eggs
1 1/4 cups sour cream
2/3 cup half and half
2 teaspoons vanilla extract
1 cup vanilla wafer broken (optional)


In a medium bowl, place strawberries and 1/4 cup of the sugar set aside until sugar dissolves, stirring several times.

In a large mixer bowl at high speed, beat cream cheese until smooth and fluffy. Beat in eggs, one at a time. Beat in remaining 3/4 cup sugar. At low speed, beat in sour cream, half-and-half and vanilla until blended. By hand, stir in sweetened strawberries until well blended. If desired, cover and chill to develop flavor.

Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in vanilla wafers. Serve soft or pack to ripen

Nutritional Facts:

Serves: 2
Total Calories: 1,495
Calories from Fat: 885

This Strawberry Cheesecake Ice Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.

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