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Strawberry Cheesecake Ice Cream

Total Time

Prep: 20 min. Process 20 min./batch + freezing


2 quarts

I found the recipe for this creamy and refreshing dessert in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. We love how it tastes like a berry-topped cheesecake. —Karen Maubach Fairbury, Illinois


  • 3 cups sliced fresh strawberries
  • 6 ounces reduced-fat cream cheese
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping


  1. Place strawberries in a blender; cover and process until smooth. In a large bowl, beat cream cheese until smooth. Beat in the evaporated milk, condensed milk, vanilla and pureed strawberries. Fold in whipped topping.
  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

Nutrition Facts

3/4 cup: 234 calories, 4g fat (3g saturated fat), 15mg cholesterol, 171mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 11g protein.

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