Strawberry Cheesecake Ice Cream – a delicious recipe with Milk, Heavy Cream, Milk, Mix, Chopped Strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Your KitchenAid attachment ice cream maker should be in the freezer for 15 hours at the coldest temperature.
2
In your stand mixer, whisk the milk, cream, condensed milk, and pudding mix. Start on low speed and get a little faster and whisk for 3 minutes. Put your bowl in the fridge for 6 hours. There is a similar pudding ice cream recipe in the handbook that came with the attachment. They also said to put the batter in the fridge for 6 hours.
3
Chop the strawberries and place them in the freezer.
4
Assemble the ice cream maker attachment and pour in the ice cream batter. Stir on lowest speed for 20 minutes or until the ice cream paddle jerks around. Add your frozen strawberries at the last second, and transfer to a freezer safe container. Let it freeze for 2-4 hours. Enjoy!
401
kcal
Calories
32
g
Fat
10
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2-3/4 cups Whole Milk, 1/2 cups Heavy Cream, 1 can Sweetened, Condensed Milk, 1 package (4-serving Size) Cheesecake Flavored Pudding Mix, and more.
Yes, Strawberry Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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