Please enter the email you’re using for this account.
Dairy
Easy
3 Hours, 30 Minutes
Diets 
I first prepared this dessert in the summertime, and I made it over and over that year. During the winter, I moved on to try new recipes. After a few months without strawberry cheesecake ice cream, though, my family complained. Now, it’s on the winter menu too. (We also enjoy the parve version after meat meals.)
1 (8-ounce) container cream cheese
1 egg
1/4 cup sugar
1/2 teaspoon Gefen Vanilla Extract
1 (8-ounce) container cream cheese
3/4 cup sugar
3 egg yolks (see note)
1 cup heavy cream
8 ounces (1/2 bag) frozen strawberries, completely thawed
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, combine cream cheese, egg, sugar, and vanilla. Pour into pie crust. The filling won’t fill the entire crust.
Bake for 25 minutes or until top is springy to the touch.
Let cool; freeze.
In the bowl of an electric mixer, combine cream cheese, sugar, and egg yolks. Whip until smooth. Remove from bowl; set aside.
In the bowl of an electric mixer, beat heavy cream until stiff.
Using a blender or immersion blender, process strawberries until smooth (you should have one cup strawberry purée). Add to whipped cream and stir to combine. Fold in cream cheese mixture.
Pour ice cream into individual serving dishes or one large serving dish. Freeze until slightly set, about 30 minutes.
Remove cheesecake from freezer, turn upside down, and cut into small squares. Top ice cream with cheesecake chunks and keep frozen until ready to serve.
Reproduced from Dairy Made Easy by Leah Schapira & Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Please log in to rate
Parve Version How can you make this in a parve version?
You can use parve cream cheese and non-dairy whip.
How can you make this in a parve version?