Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream offers a sophisticated twist on a classic favorite, combining the bright, tart sweetness of fresh strawberries with the rich, smooth texture of Neufchatel cheese. The base is gently cooked with egg yolks and skim milk to create a custard-like consistency that is light yet satisfying. Finished with a splash of vanilla and lime juice, this dessert balances fruity freshness with creamy depth. Perfect for summer gatherings or as a luxurious treat at the end of a dinner party, it delivers homemade quality without the need for an ice cream base mix. It is a vegetarian-friendly delight that feels indulgent but remains relatively light compared to heavy cream-based alternatives.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 473.5

Dietary: Gluten-free, Vegetarian

Description

This Strawberry Cheesecake Ice Cream offers a sophisticated twist on a classic favorite, combining the bright, tart sweetness of fresh strawberries with the rich, smooth texture of Neufchatel cheese. The base is gently cooked with egg yolks and skim milk to create a custard-like consistency that is light yet satisfying. Finished with a splash of vanilla and lime juice, this dessert balances fruity freshness with creamy depth. Perfect for summer gatherings or as a luxurious treat at the end of a dinner party, it delivers homemade quality without the need for an ice cream base mix. It is a vegetarian-friendly delight that feels indulgent but remains relatively light compared to heavy cream-based alternatives.

Ingredients

2 1/2 cup Skim milk -- divided
2 Egg Yolk
4 ounce Neufchatel cheese -- cubed
3 cup Strawberries -- finely chopped
1 tablespoon Fresh lime juice
1 tablespoon Vanilla extract
1 can Nonfat sweetened condensed milk

Directions

1
Combine 1 1/4 cups of the skim milk and egg yolks in a small saucepan, whisking well to blend.
2
Heat the milk mixture over medium heat, stirring frequently, until it reaches 180 degrees Fahrenheit or tiny bubbles form around the edges. Do not allow it to boil.
3
Remove the saucepan from heat and add the cubed Neufchatel cheese. Stir continuously until the cheese is completely melted and the mixture is smooth.
4
In a large bowl, combine the warm cheese mixture, the remaining 1 1/4 cups of skim milk, chopped strawberries, lime juice, vanilla extract, and nonfat sweetened condensed milk.
5
Stir all ingredients together until thoroughly blended. Cover the bowl and refrigerate the mixture until it is completely chilled.
6
Pour the chilled mixture into the freezer can of an ice cream maker and freeze according to the manufacturer's instructions.
7
Spoon the softened ice cream into a freezer-safe container, cover tightly, and freeze for at least 1 hour or until firm enough to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 473.5kcal

% Daily Value *
Total Fat 40.8g63%
Saturated Fat 23.0g115%
Cholesterol 357.0mg119%
Sodium 398.2mg17%
Total Carbohydrate 11.5g4%
Dietary Fiber 0.0g0%
Sugars 10.2g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the custard base is completely chilled before freezing to achieve the best texture and prevent ice crystals.

For a smoother texture, you can puree half of the strawberries before mixing them into the base.

If you do not have an ice cream maker, you can freeze the mixture in a shallow pan, stirring every 30 minutes with a fork to break up ice crystals until frozen solid.

Store leftovers in an airtight container in the freezer for up to one month. Let sit at room temperature for 5-10 minutes before scooping for easier serving.

Keywords: strawberry, cheesecake, ice cream, neufchatel, custard, homemade, dessert, freezer, light, vegetarian, summer, berries, cream, vanilla, lime

Read it online: https://www.chefs-mate.com/recipe/strawberry-cheesecake-ice-cream/