With my kids back in school, the sleep in/ eat when we feel like it/ wear pajamas all day/ relax/carefree schedule days of summer are over. Thankfully, we are still enjoying glorious summer weather. Which means I am trying to sneak in homemade ice cream as often as I can before the first frost comes. Have I mentioned that I love homemade ice cream? I’m pretty sure it is a major culprit in the um, shrinking of my pants. 😉
After trying the sweetened condensed milk in my Burnt Almond Fudge Ice Cream, I decided to come up with different flavors. Strawberries were on sale, and I had some cream cheese in the fridge, so Strawberry Cheesecake Ice Cream was was a natural choice. And boy oh boy was it yummy! It takes a little planning ahead because you have to make the crust and let it chill, but the ice cream itself comes together in a snap. It is rich and creamy, and the strawberries and graham cracker crust are perfect together. It was devoured almost instantly at my house. And I am still thinking about it. And maybe even drooling a little. So hurry and give it a try while you still can!
Strawberry Cheesecake Ice Cream
1 cup graham cracker crumbs (about 5)
2 Tbsp sugar
4 tbsp butter
Combine crumbs, sugar, and butter. Press into a pie plate and bake at 350° for 7-8 minutes. Cool completely and crumble. Chill.
Ice Cream Base:
1 can sweetened condensed milk
8 oz cream cheese
1 1/2 cups cream
1 tsp lemon juice
1 pint berries, chopped or mashed
Beat cream cheese till smooth. Gradually beat in sweetened condensed milk. Stir in cream and lemon juice. Chill for several hours or till very cold. Add strawberries and freeze in an ice cream maker according to manufacture’s instructions. Add graham cracker crust and stir in gently. Place ice cream in an airtight container and place in the freezer for a couple of hours to set up and blend flavors.