Last summer was the Summer of the Popsicle. We enjoyed all kinds of homemade popsicles last summer, most of them fruit-based. This year, we simply couldn't commit to making only popsicles. We decided on frozen treats so that we could include another one of our favorites: ice cream. So, just for the next 6 weeks or so, we are going to be having a weekly celebration of frozen treats.
We've been making this strawberry cheesecake ice cream for years and I can't believe it's never made it's way onto my blog. Much to my surprise, this is probably my family's favorite recipe for ice cream. Most of the time we are going for chocolate ice cream, or other variations of chocolate, but this strawberry cheesecake ice cream is so thick, creamy, and luscious....it's just amazing! Give those pesky custard-based ice creams a break and try this easy recipe containing cream cheese. I bet you'll love it too!
Strawberry Cheesecake Ice Cream
Adapted from Food.com
8 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
3/4 cup fresh pureed strawberry
1 cup half and half or cream
Blend all ingredients until smooth. Chill ingredients for about 1 hour, or until cold.Turn on ice cream machine and set it to chill the freezing/mixing bowl for 5 minutes.Spoon the cooled mixture into the freezing/mixing bowl of machine. Set the freezing timer to the 30 minute maximum setting. Push start button.