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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream
Christopher Mohs

The Cuisinart Ice Cream Maker was probably the best purchase I’ve made in a while in terms of kitchen appliances. We have fresh, homemade ice cream constantly now and its so much better than store bought ice cream with all the extra ingredients. This particular concoction is the basic ice cream base, with strawberry preserves mixed in and a chunk of cheesecake that I had leftover from dessert the other night. Who’d have thought that leftovers could be this delicious!

This recipe and more available in “Great Eats! In A New York Minute. Or Two”. Get your autographed copy today!


1 cup Skim Milk
2 cup Heavy Cream
3/4 cup Sugar
Pinch of Salt
1 tsp Vanilla Extract
1 8ox jar of Strawberry Preserves
2 cups of cubed Frozen Cheesecake


In a bowl, combine the milk and sugar and whisk to well mixed and partially dissolved. Then add pinch of salt, heavy cream and vanilla. Place in the refrigerator for an hour or so to let it chill well.

In the meantime take a couple pieces of cheesecake (enough for 2 cups when cubed) and place in the freezer so that it becomes very very firm and easy to cube. After an hour or two remove from the freezer, cube the cheesecake and place back in the freezer until you are ready to fold it into the ice cream.

Remove the ice cream maker core from the freezer (we store ours in the freezer so its always ready to go). Start up your ice cream maker and pour the milk mixture in. After about 5 minutes, pour 1/2 of the jar of strawberry preserves into the ice cream maker. Once the cream mixture has adequately frozen (20-30 minutes), scoop into an airtight freezer container and then pour in the frozen cheesecake cubes and remaining strawberry preserves. Quickly and gently fold cheesecake and strawberry preserves into the ice cream mixture until incorporated. Cover and freeze overnight. Now its time to enjoy this great treat.