Tart and fruity, bright and boozy, these tequila, lime, & watermelon popsicles are the perfect late-summer treat! Freeze a taste of summer that can be enjoyed all year round. You only need 4 ingredients to make these boozy frozen treats, talk about easy peasy! Sometimes, you find yourself with way too much watermelon. Seriously. We’re […]
This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!
In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, featuring zingy-sweet fruit against a creamy vanilla base and soft graham cracker chunks. Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!
Ingredients in strawberry cheesecake ice cream
This strawberry cheesecake ice cream recipe has several components and takes a bit of time to put together. But if you’re up for the challenge of making a showstopper of a dessert recipe, it’s absolutely worth it! This recipe uses our base cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can also shortcut the recipe a bit by using purchased strawberry jam, which makes it more manageable. Here’s what you’ll need for this recipe:
Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon
Homemade strawberry sauce and a shortcut
The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart flavor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors accent the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.
But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.
Required equipment: ice cream maker
Strawberry cheesecake ice cream requires an ice cream maker, so make sure to have one hand before you start! You’ll find this piece of equipment a great investment you can use to make sorbets, sherbet and ice creams year round. There are two main types of ice cream makers to try:
Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use. It’s a little more expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the base of the ice cream maker overnight before churning.
Automatic ice cream maker (expensive, but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please.
How to make strawberry cheesecake ice cream (basic steps)
This strawberry cheesecake cream recipe is a classic ice cream: you’ll make a custard base, then churn in an ice cream maker, then add mix-ins and freeze it again in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:
Make the custard (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk and vanilla. Pour it over the cream cheese and whisk to combine.
Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
Make the strawberry sauce (during the cool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill.
Churn (25 minutes): Then churn the custard in the ice cream maker.
Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using).
Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.
Some homemade ice cream recipes turn into a frozen block after storing for more than a day. But this strawberry cheesecake ice cream stays creamy over the storage time! (The secret? Cornstarch keeps it creamy over time.) The flavor is best right away, but you can store this ice cream for up to 2 weeks and it still tastes delicious.
After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
More ice cream recipes
There are so many ways to use your ice cream maker to make homemade treats! Here are a few of our favorite ice cream recipes:
For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)
2 cups diced strawberries (¾ pound)
¼ cup sugar
1 teaspoon balsamic vinegar
¼ teaspoon cinnamon
Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.
Soften the cream cheese by placing it on a plate and microwaving for 10 seconds per side. Place the cream cheese in a large metal bowl and cut into a few pieces.
In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to bubble and the mixture thickens.
Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining ½ cup whole milk, heavy cream, salt and vanilla extract.
Place the bowl with the custard in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
Meanwhile, make the strawberry sauce (or make it ahead): Clean, hull and dice the strawberries. Add them to a medium saucepan with sugar, balsamic vinegar and cinnamon and cook over medium heat, stirring occasionally while it bubbles gently. Cook about 9 to 10 minutes, until all the berries are cooked down. Immediately transfer to a medium bowl and place in the refrigerator to cool (we recommend first placing it in the freezer for about 10 minutes to speed up the cooling process.)
Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer half the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and more graham crackers and strawberry sauce. Insert a butter knife vertically into the pan and draw an S pattern through the ice cream a few times to distribute the graham crackers and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
Would you like delicious ice cream bristling with chocolate? This Rich milk chocolate ice cream recipe will be right for you if you love chocolate. It was made for my son, who loves everything that is chocolate. He claims they are better than the ones he ate in Italy while on holiday. How to choose …
Would you like delicious ice cream bristling with chocolate? This Rich milk chocolate ice creamrecipe will be right for you if you love chocolate. It was made for my son, who loves everything that is chocolate. He claims they are better than the ones he ate in Italy while on holiday.
How to choose the best ingredients for Rich milk chocolate ice cream
Yolks: it is essential to keep the eggs’ yolk fresh. You can check it very quickly. You put the whole egg into a transparent glass with water. If the egg is at the bottom, it means that it is fresh, and when it hovers, it means that it has some time behind it.
Icing sugar: icing sugar will be better than regular sugar because we guarantee it will dissolve well when heating the mass. You can make icing sugar yourself at home in a very simple way. Put regular sugar in the blender (be sure to lock it) and grind. You can also do it in the coffee grinder when it is unused and well cleaned. Otherwise, it will smell like coffee.
Milk chocolate: Choose the chocolate you like best because it will flavor your ice cream. I do not recommend chocolates, especially for baking. They are of much lower quality.
Chocolate chips: You can replace the chocolate chips with the chocolate you added to the ice cream, and this version is definitely recommended. The flavors will then compose.
Tips and tricks
You can store egg whites in a refrigerator in a closed container for up to several weeks and in a freezer for up to 3 months.
If you use chocolate with the sugar-free version only with a sweetener and add a substitute instead of sugar (the best will be the powder version), you can use this ice cream in the KETO diet.
Do you like chocolate? Do you like chocolate ice cream? Then, this recipe is definitely for you. This ice cream is perfect for cold days and is very easy to make, and the quality exceeds those available in stores.
Prep Time 30minutes
Cook Time 5hours
Beat yolks with powdered sugar to a light, fluffy mass.
Dissolve the chocolate in a water bath.
Heat the milk with cream to a temperature of 85 degrees C (185 degrees F)
Put the mass of yolks and powdered sugar into a saucepan or a deep pot, gradually add warm milk and stir it all the time. Add the melted chocolate and mix thoroughly.
If you have an ice cream machine, then pour this mass into the machine (as the mass will cool down and make it dense, add chocolate chips)
The ice cream will last 3-4.5 hours, depending on your machine.
If you don't have an ice cream maker, nothing is lost. Pour the chocolate mass into a tall dish with a lid and put it in the freezer for about 4.5-5 hours.
In order not to form crystals, mix every 1-1.5 hours. After about 2 hours, you can add chocolate chips so that they do not sink to the bottom but spread evenly over the ice cream.
Burnt Butter Ice Cream is the taste of my childhood. The best ice cream you could buy is the one with burnt butter. You can also add other flavors to them, then this characteristic taste of burnt butter will be mixed with fruit or raisins soaked in rum or chocolate. For me, however, this original …
Burnt Butter Ice Cream is the taste of my childhood. The best ice cream you could buy is the one with burnt butter. You can also add other flavors to them, then this characteristic taste of burnt butter will be mixed with fruit or raisins soaked in rum or chocolate. For me, however, this original taste is the best of any additions.
How to choose the best ingredients for Burnt Butter Ice Cream
Whipping cream: whipping cream will be the best fresh, it can be low in calories as you pay attention to it. It is important that the cream is neither sour nor bitter.
Yolks: yolks, it is essential that they come from fresh eggs because we will not boil them but only heat them to a temperature of 85 degrees C (185 degrees F). To check if the eggs are fresh, perform a water test.
Butter: It must necessarily be butter, and it cannot be a vegan substitute. Otherwise, the artificially hardened fat behaves and tastes differently.
Milk: you can choose the milk you use, although I prefer the very fatty ones. However, if you make sure that there is less fat, you can use the skimmed version.
Icing sugar (powdered sugar): powdered sugar may be in the 0-calorie version, and it does not matter what sweetener you use. However, it is essential to remember that you must use erythritol more than regular sugar. It should be a powdered version so that it dissolves well. You do not feel it in the ice cream.
Tips and tricks
To quickly cool the mass, put the container in the water with ice. The chilled mass will freeze faster, which is very important to how quickly you want your ice cream ready, or if you use an ice cream machine, which container you need to freeze first. This way, it is enough for me to make two kinds of ice cream in one day without freezing the container again.
If you replace sugar with a sweetener, you will have keto ice cream (I recommend using the powder version so that the sugar is well dissolved.)
If you are left with egg proteins, you can use them for other recipes available on my website, e.g. meringue or sponge cake on the protein itself.
You can also freeze egg whites and store them for up to 3 months. These are the best for making meringues. After defrosting, they are better tamped.
Burnt Butter Ice Cream is a taste that I associate with childhood. Burnt butter gives them a unique, slightly nutty flavor. They are tasty, but you can also serve them with toppings such as chocolate or raisins soaked in rum.
Prep Time 30minutes
Cook Time 5hours
130gricing sugar (powdered sugar)
Cut the butter into pieces and put it in a saucepan with a light bottom. Heat the butter over low heat until it turns golden (be careful not to burn the butter)
When the butter is ready, pour it into a cold vessel. This is an important activity because in a preheated pot, and butter can burn all the time.)
Heat the cream and milk to about 85 degrees C (185 degrees F)
Beat the yolks with powdered sugar to a fluffy mass, and then add the cooled milk with cream. Add vanilla extract and mix them.
Add butter to the prepared mass and heat everything until the mass thickens, stirring all the time.
Cool the slightly thick mass in cold water.
Then we pour it into the ice cream machine, and depending on the machine, the ice cream will be made for 3-4.5 hours.
If you do not have an ice cream machine, put the chilled mass into a container (the container should preferably be larger, up to 2/3 of its height, so that the power can be mixed freely during freezing). Liquids increase their courage during freezing, and it is a good idea to pay attention to the fact that the ice cream does not flow out of the container.
During freezing, the ice cream is mixed on average every 1-1.5 hours, depending on what temperature the freezer is set to. Ice cream will need 4.5-5 hours to freeze completely.
You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!
Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is…
You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!
Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is the peach cobbler of your dreams and no one will even know it’s vegan and gluten-free. Did we mention there’s just 10 ingredients required?
Chill out with these boozy summer ice pops based on your favorite tiki cocktail: the mai tai! With a unique slushy consistency (thanks to the ample amounts of rum), they’re exactly what you need to beat the summer heat! Whether you call them ice pops, otter pops, freezies, or Zooper Doopers (hello friends from down […]
Chill out with these boozy summer ice pops based on your favorite tiki cocktail: the mai tai! With a unique slushy consistency (thanks to the ample amounts of rum), they’re exactly what you need to beat the summer heat!
Whether you call them ice pops, otter pops, freezies, or Zooper Doopers (hello friends from down under!) one thing is for sure: these refreshing summer treats are sure to make you smile. Especially when booze is involved (these aren’t your childhood ice pops, that’s for sure!)
Folks, it’s hot.
Like, really, really hot.
There are a few other recipes I’ve been working on, but they all seem to require the oven, which is the last thing I want to do in this unbearable heat. So you may have to wait a bit for those perfect M&M cookies and that unreal blueberry cream cheese coffee cake (but they’re coming, I promise!)
In this kind of heat what I really want to do is stick my head in the freezer. But since that’s not exactly energy efficient, these slush pops are the next best thing.
With a unique slushy consistency (thanks to the ample amounts of rum), these cocktail-inspired treats are a grown up version of the classic ice pops from your childhood. They’re made with pineapple, orange, and lime juice, plus a healthy dose of rum, and some orgeat (a fragrant almond syrup), all frozen together in one deliciously refreshing treat.
Mai Tais are one of my favorite summer cocktails.
A classic mai tai features a blend of rums, orange liqueur, lime juice and orgeat (a fragrant almond syrup). It’s bright and fruity and oh-so-refreshing, which made me think it’d be a perfect candidate to be pop-ified.
This triple berry ice cream cake is perfect for a summer holiday dessert! It’s red, white and blue, cold and refreshing, delicious and must be made ahead of time. Serves a crowd – who always enjoys it! I am back with everyone’s favorite ice cream cake! This triple berry ice cream cake is the perfect […]
This triple berry ice cream cake is perfect for a summer holiday dessert! It’s red, white and blue, cold and refreshing, delicious and must be made ahead of time. Serves a crowd – who always enjoys it!
I am back with everyone’s favorite ice cream cake!
This triple berry ice cream cake is the perfect dessert to serve for the fourth of July. It’s red white and blue, chilled and refreshing for the hottest of summer days and uses lots of fresh, vibrant berries. It is a hit every time!
The ice cream cake can’t be beat, because you make the ENTIRE thing ahead of time. The whole thing, aside from maybe a drizzle of chocolate and sprinkle of cookies. It’s very easy and a great thing to bring to a party (as long as there is freezer space!) because it appears fancy, tastes fabulous and serves a crowd.
I have so many flavor combos that I love for this cake (hello, coffee oreo), but I must say that I was very excited to throw together a summer version that takes on some red white and blue vibes. Perfect for a summer BBQ or get together! Memorial day or 4th of July – or just during peak berry season when the fruit is tasting like candy.
To make this triple berry ice cream cake, I slightly complicate things more than I do with the original. Now, you can always buy a strawberry and blueberry ice cream. I searched high and low and could not find a blueberry version that was available to everyone. Strawberry, sure. But not blueberry. So after many tests, I made my own fruit sauces and used vanilla ice cream.
I LOVE this method, because the fruit is so super fresh and sweet.
The blueberry and strawberry sauces elevate the vanilla ice cream so much – they almost makes this cake feel sundae-like. I also like to add the strawberries and blueberries, and then save some of the puree for serving. It’s incredibly berry-forward which is what I LOVE.
The berries taste lovely against the chocolate from the ice cream sandwiches. YES! The middle of this “cake” is just layered ice cream sandwiches, which is cheating in the best way possible. Because I use vanilla ice cream AND the classic sandwiches (you can always use a fancy flavor if you’d like!), I cut down on the ice cream too. The original recipe uses two half gallons of ice cream. In this recipe, I only use one. We’re adding to each layer with our homemade berry sauce so it’s more than enough ice cream.(more…)
Rocky road ice cream is a classic for a reason! This combination of creamy egg-free chocolate ice cream with peanuts, chocolate chips, and mini marshmallows makes for a dreamy treat on a hot summer day. This post contains affiliate links. If you happen to live in Ohio, you know that us Ohioans are usually complaining …
Rocky road ice cream is a classic for a reason! This combination of creamy egg-free chocolate ice cream with peanuts, chocolate chips, and mini marshmallows makes for a dreamy treat on a hot summer day.
This post contains affiliate links.
If you happen to live in Ohio, you know that us Ohioans are usually complaining that it’s either too hot or too cold and rarely is it just right.
My idea of just right falls around 78 degrees with loads of sunshine and a nice breeze.
Despite cooler temperatures the past few days, this week is supposed to be a “scorcher” according to our local news station.
Although we have the freezer stocked with ice pops, rocket pops and even homemade Strawberry Popsicles for those long pool days, I thought I’d whip up a batch of ice cream or two for a little variety.
This homemade hot fudge sauce recipe couldn’t be easier or more delicious. It’s sure to be your favorite ice cream topping all summer long. When I was a kid, we briefly lived with my great grandmother, Lottie. She was a magnificent woman and an incredible cook. I was quite young – about 5 or so, …
This homemade hot fudge sauce recipe couldn’t be easier or more delicious. It’s sure to be your favorite ice cream topping all summer long.
When I was a kid, we briefly lived with my great grandmother, Lottie. She was a magnificent woman and an incredible cook. I was quite young – about 5 or so, but I have some pretty vivid memories of the time we spent in her home.
I remember sitting at her dining room table and coloring for hours with the crayons she kept in an old coffee can, and an old fashioned rotary phone that sat on her perfectly organized desk.
Her home was immaculate and I remember giggling every time she told me to keep my feet off of her davenport.
She had a drawer devoted to her beloved baking tools, and even went so far as to purchase a set of miniature tools just for me. She’d neatly pull my hair back and keep it out of my face with a babushka, and then put a ball of dough in front of me.
We’d sit at the kitchen table for hours, rolling dough and cutting perfect circles with the top of a glass. Then we’d fill, fold, and crimp each of the dough circles to create the most amazing pierogies.
On summer evenings, we’d all load up into the car and head to the ice cream parlor.
I was always a caramel sundae kind of girl, but I remember snagging bites of my dad’s Tin Roof Sundaes that were slathered in the most incredible hot fudge sauce. And even though I’ve never been much of a hot fudge kind of girl myself, Elle can’t get enough of all things chocolate.
And during the summers she is all about ice cream, especially when it’s topped with a bit of chocolate sauce, Reddi Wip, sprinkles, and – of course – a cherry.
Whether you’re out of the jarred stuff or just craving a rich, chocolatey, homemade treat for your favorite ice cream, this homemade hot fudge sauce should definitely be on your summer bucket list!
No-churn ice cream is made with 3 simple ingredients, without any ice cream maker required! Enjoy this creamy vanilla ice cream or swirl in your favorite sauces or mix-ins to make it your own. This post contains affiliate links. It’s ice cream season! It seems like these days you are never too far away from …