Strawberry Cheesecake Ice Cream

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Summer is upon us, friends (or at least it feels like it in LA)!  It’s time to bring my ice cream maker out of storage!

So confession: I tried to make this recipe last year after a really tough day (work, boy problems, etc).  I thought to myself that the day couldn’t get any worse, so let’s make some ice cream.  Friends, I felt that sweet sense of victory as I took the blender off the dock about to pour the mixture into my ice cream maker, until the bottom of the damn blender somehow fell off and all the strawberry cheesecake goodness oozed all over my countertop.  I hated life that day.

But now life is awesome and I’m ready to attempt to make this again!  Strawberries are my favorite fruit, cheesecake is one of my favorite desserts, and ice cream is my favorite food of all time (I know, I’ve been told since I was in 2nd grade that ice cream isn’t food.  But you eat it, don’t you??  It is food.), so this recipe is pretty much the epitome of everything that makes me happy.

Give it a try and hopefully it helps keep you cool in the summer heat 🙂

Strawberry Cheesecake Ice Cream
adapted from Kraft Recipes
(makes about 1 quart)

1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup whipping cream
2 tsp lemon zest
1-1/2 cups fresh strawberries, chopped into small pieces
3 graham crackers, coarsely chopped

  1. Blend whipping cream, lemon zest, and half the strawberries in a blender.  Combine the mixture with cream cheese, condensed milk with a mixer until well blended.
  2. Pour into prepared ice cream maker and follow the manufacturer’s directions.  Add in the graham crackers and the rest of the strawberries.  Transfer mixture to a shallow container and freeze for at least 2 hours before serving.

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