Strawberry Cheesecake Ice Cream
This decadent Strawberry Cheesecake Ice Cream is super easy so add it to your "Must Make" list when fresh strawberries are at their peak. Making ice cream is a fun pre dinner activity and can harden while you eat. After dinner dish it up and enjoy!
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Ingredients
- 4 cups sliced, fresh strawberries* (or frozen, sweetened strawberries)
- ½ cup sugar (first amount)
- 250 grams cream cheese, room temperature
- ¾ cup white sugar (second amount)
- 1 cup milk
- 1 tablespoon lemon juice
- pinch of salt
- ½ cup whipping cream
Instructions
SWEETEN STRAWBERRIES
- Combine sliced strawberries and sugar. Let sit 1 hour then stir.
MAKE ICE CREAM
- In a food processor or blender, puree sweetened strawberries, cream cheese, sugar, milk, lemon juice and salt.
- Add whipping cream to pureed mixture and pour into the frozen insert of an ice cream maker. Stir according to manufacturers directions.
- In my hand-crank Donvier ice cream maker I turn the crank a few times every 2-3 minutes. The ice cream starts to freeze to the outside of the metal canister and each time you stir it a small amount of frozen ice cream is shaved off the sides.
- In about 20 minutes you have soft ice cream. Freeze for at least 4 hours for hard ice cream.
- Transfer to a container with a lid if not serving in 1-2 hours.
- Serve in a dish topped with sliced fresh strawberries, in a cone or layered between a brownie to make an ice cream cake.
Notes
*You cannot add unsweetened berries to make ice cream. They will freeze like little rocks and you'll be spitting them out. I used to buy frozen, sweetened strawberries for this recipe but they are no longer readily available.