Strawberry Cheesecake Ice Pops
Strawberry Cheesecake Ice Pops

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, strawberry cheesecake ice pops. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Strawberry Cheesecake Ice Pops is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Strawberry Cheesecake Ice Pops is something which I’ve loved my entire life. They are fine and they look wonderful.

Strawberry cheesecake ice pops (Murdoch Books)Source: Murdoch Books. In a medium bowl, combine the cream cheese and icing sugar and beat until very well combined. Pour the strawberries and any accumulated juices into the cream cheese mixture and gently fold in. How to Make Strawberry Shortcake Ice Cream Bars

To begin with this recipe, we must first prepare a few components. You can have strawberry cheesecake ice pops using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Cheesecake Ice Pops:
  1. Get 100 grams ●Cream cheese
  2. Make ready 1 to 2 tablespoons ●Sugar
  3. Make ready 300 ml ○Milk
  4. Prepare 2 tsp ○Cake flour
  5. Get 1 small lemon's worth Lemon juice
  6. Prepare 5 tbsp Strawberry jam

An insanely delicious and refreshing Strawberry Cheesecake Ice Cream Recipe filled with the amazing flavors of cheesecake and spring strawberries. I loved the cheesecake taste of this ice cream. It really did feel like I was eating cheesecake in frozen form. The strawberries were a fantastic touch.

Steps to make Strawberry Cheesecake Ice Pops:
  1. Combine the ○ milk and flour, and mix well with a whisk until the flour is completely dissolved and you can't see any specks.
  2. Microwave it at 700 W for a total of 5 minutes, taking it out and mixing it up every minute. It will become creamy like a loose béchamel sauce. See Hints.
  3. You can do Step 2 in a pan too. Cook it over low heat while mixing constantly with a wooden spatula so that it doesn't boil over, until it thickens.
  4. Let the sauce cool down, and then chill in the refrigerator until it's about body temperature. (Or chill it in the freezer, where it takes just a few minutes.) The texture will be like a very loose pudding.
  5. While you wait for the sauce to cool down…
  6. Soften the ● cream cheese by microwaving it for a few seconds. Add sugar and mix until smooth.
  7. Soften the jam by microwaving it for a few seconds, and stir in lemon juice.
  8. To finish:
  9. Add the cooled milk sauce (from Step 4) to the cream cheese (Step 6) little by little, stirring well.
  10. Add the jam from Step 7. If you want to marble the surface, just mix in lightly.
  11. Pour into ice trays and freeze.
  12. I made it with sweetened apple sauce, and didn't add flour to the milk. If you omit the milk, the ice candies will be icy rather than creamy.

It really did feel like I was eating cheesecake in frozen form. The strawberries were a fantastic touch. If you can't bear the thought of turning the oven on during the summer, try these creamy, frozen cheesecake pops instead. I've made them with strawberry purée but you could easily substitute another berry if you'd like — raspberries and blueberries would be. Creamy and delicious Strawberry Cheesecake Ice Cream you can make without an ice cream machine!

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