IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Desserts / Fresh Strawberry & Ice Cream Cheesecake Recipe

Fresh Strawberry & Ice Cream Cheesecake Recipe

May 31, 2020

There is something nostalgic about eating strawberry ice cream and how it sure makes you feel like a kid again. This flavor reminds me of my days of being a little girl and makes me yearn for the simpler times of my childhood. If you share the same sentiment, this sweet treat is for. Not only will your kitchen become consumed by the wonderful scent of fresh strawberries, but this simple dessert can also be prepared with only a few ingredients and simple steps.

The Recipe

This fresh strawberry and ice cream cheesecake would be excellent for the warmer months as it requires no baking and can be enjoyed as a cooling dessert. I think this would also make a nice dessert for Valentine’s Day. There is always an abundance of strawberries available at the market during that time of year. Why not impress your Valentine with this frozen cheesecake full of fresh and ripe strawberries? This dessert is simple to make and common; who doesn’t like cheesecake? I would like to thank the Woman’s Day Kitchen for this simple, yet delectable treat.

Ingredients

1 Can Sweetened Condensed Milk
1/2 Cup Cream Cheese
1 1/2 Teaspoon Pure Vanilla Extract
2 Cup Heavy Cream
1 Pound Strawberries
2 Teaspoons Sugar

Step-by-Step Instructions

Cheesecake

Line a Pan

To get started, line an 8 1/2 by 4 1/2 inch loaf pan with two pieces of parchment paper. Make sure to leave a 3-inch overhang on all four sides of the pan. With an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined into a creamy mixture. Next, add the heavy cream and beat on high until stiff peaks form. This should take three to five minutes.

See also  Blueberry, Peach & Blackberry Cobbler Recipe

Cream Cheese Mixture

Preparing the Strawberries

Bowl Of Fresh Strawberries

Purée half of the strawberries, using a food processor or blender.

Combining the Ingredients

In the parchment paper-lined pan, spoon half of the condensed milk, cream cheese, and vanilla cream mixture. Make sure to spread the mixture evenly and tap the pan to get rid of any air bubbles. Next, fold 1/3 of the strawberry purée into the remaining cream mixture until it is combined. Spoon the remaining strawberry purée over the pink cream mixture and fold in, making sure to leave streaks of the purée to create a swirled cream. Lastly, spoon over the vanilla cream in the pan.

Tap the pan gently in order to distribute the mixture and to get rid of any remaining air bubbles. Make sure not to spread with a spoon, this will destroy the swirls. Cover and freeze for at least eight hours and up to two weeks.


Top with the Strawberries

Slice the strawberries and add the sugar.

Fresh Strawberries

Strawberries And Sugar

When you ready to serve, invert the cake onto a platter and then remove the pan and parchment paper. With the remaining strawberries and juices, spoon over the top of the cake and you are done.

Topped With Strawberries

Now it is time to enjoy your own slice of nostalgia. Enjoy!

Cheesecake Ice Cream With Strawberries

A Slice of Strawberry Dessert

Related posts:

  1. Gluten-Free Strawberry Shortcake Recipe
  2. Sweet Strawberry Skillet Cake Recipe
  3. Blueberry, Strawberry & Black Cherry with Zabaglione Dessert Recipe
  4. Chocolate Snockers Cake with Vanilla Ice Cream & Pecans Recipe
  5. Peaches, Blueberries & Strawberries with Basil & Pepper Dessert Recipe

Filed Under: Desserts

About Laura G

Hi, I'm Laura G. A photographer, blogger and self-proclaimed food connoisseur.

As a child, I was exposed to a wide variety of foods. My mother had my siblings and me try foods at least once and if we didn't like what we tasted, we didn't have to eat it again. Luckily, I enjoyed almost everything that I tried. Unfortunately, in my adult years, I've been living with an autoimmune disease that has forced me to reevaluate my food choices. Even though I can no longer eat the foods I once enjoyed, many great alternatives have presented themselves. I believe we truly are what we eat and I look for the best food ingredients to fuel my body. I hope the recipes here on this food blog inspire you in your own food preparation endeavors.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

MOST POPULAR POSTS

  • Simple Slovak Mushroom Soup Recipe This simple Slovak winter soup is the second soup I hav...
  • Potato Soup with Egg Noodles Recipe This is my third and final winter soup for this batch o...
  • Eggplant, Spinach & Mushroom Lasagna Recipe I have a confession to make. This recipe was supposed t...
  • Avocado, Egg & Spinach Salad Recipe It's egg season again and the chickens are laying. Eggs...
  • Mozzarella, Tomato, & Basil Recipe It seems the Mediterranean Diet has been all the rage a...
  • Betty Crocker’s Famous Zucchini Bread Recipe Here's how the story goes. About twenty years ago, I bu...
  • Cream of Zucchini & Mushroom Soup Recipe Zucchini season is in full swing here in Maine. We've b...
  • Bowtie Pasta with Asparagus & Shrimp Recipe For some strange reason, activity has been ramping up i...
  • How I Really Screwed Up My Hard-Boiled Eggs Have you ever tried to peel a hard-boiled egg and ended...
  • Classic Italian Bread Recipe by Bread Illustrated Here's the deal with making bread - pretty much every r...

Recent Comments

  • Luke Coutinho on Top 50 Food Blogs & Bloggers
  • Nancy MacDonald on Pan-Fried Scallops with Crunchy Apple Salad Recipe by Gordon Ramsay
  • Glen on Minestrone from Campania Soup Recipe
  • Sable Gioia on Pan-Roasted Swordfish with Garlic & Pepper Butter Sauce Recipe
  • Jay Gaulard on Grandma’s Famous Sauerkraut Pie Recipe

Copyright © 2023 · IndustryEats.com Food & Cooking Blog