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