Cheesecake-flavored ice cream swirled with a thick strawberry marble.
Umpqua Dairy introduced Umpqua Strawberry Cheesecake Ice Cream 40 years ago this year. It was our Flavor of the Month in September 1973.
Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. However, cheese making can be traced back as far as 2,000 B.C.; anthropologists have found cheese molds dating back to that period. Alan Davidson, author of the Oxford Companion to Food, wrote that, “cheesecake was mentioned in Marcus Porcius Cato’s De re Rustica around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake.”
Frozen Strawberry Cheesecake Ice Cream Cheesecake
Recipe courtesy FoodNetwork.com
½ gallon of Umpqua Strawberry Cheesecake Ice Cream, 1 ½ cups fine graham cracker crumbs, 6 Tbs melted butter, ¼ cup + 2 Tbs sugar, 1 ready made cheesecake, 1 pint fresh strawberries and juice of ½ lemon, 1 jar of chocolate sauce, warmed.
Let ice cream soften at room temperature. Meanwhile, mix graham crackers, butter and ¼ cup sugar together. Press firmly into a 9” spring form pan. Break cheesecake up into pieces and fold into melted ice cream. Pour into graham cracker crust and freeze until set. Combine strawberries, 2 Tbs sugar, and lemon juice in a pan and heat 3-5 minutes. Chill. To serve, cut cheesecake into pieces and top with strawberries.
Strawberry Cheesecake Ice Cream Sandwiches
Recipe inspired by www,allrecipes.com
A new twist on an old favorite, ice cream sandwiches! We suggest graham crackers instead of a chocolate cookie for the “sandwich” as it gives you a sense of eating a slice of strawberry cheesecake, crust and all.
Umpqua Strawberry Cheesecake Ice Cream – slightly softened
Break graham crackers in half. Spread Umpqua Strawberry Cheesecake Ice Cream on one graham cracker half. Top with remaining half. Freeze until firm. Enjoy!