Sunday, July 15, 2012

Strawberry Cheesecake Ice Cream

I know, I know. You don't have an ice cream maker so you almost immediately skip over this recipe. But wait! I don't have an ice cream maker either! This recipe doesn't require one! I was one happy girl when I first saw this recipe and had already started making it within 24 hours of first reading through it. Super easy. Super yummy. Score.

This seemed the perfect desert for a blistering hot July in Utah. My timing was a little off though - the only cool days we have had in weeks happened to be today and yesterday. Oops. Don't worry, this ice cream still hit the spot. It just so happened that the rain and cool 80 degree weather did too. Thank you for the little break Mother Nature, it is much appreciated.


1 package cream cheese (8oz)
1 can sweetened condensed milk (14 oz)
1/3 cup whipping cream
1 1/2 cups strawberries
1 tsp lemon juice
1/4 cup graham cracker crumbs

Mix the first three ingredients together until well blended. Freeze until almost solid - about 4 hours. Remove from the freezer and beat with a mixer until creamy. Puree the strawberries in a blender or food processor with the lemon juice until smooth. Add strawberry mixture and graham cracker crumbs to cream cheese mixture and mix well. Freeze for at least 8 hours. To serve, remove from the freezer about 15 minutes prior so that it will soften slightly.

Source: slightly adapted from The Food Network Magazine, July/August 2012

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