Strawberry Cheesecake Ice Cream

You do not need to have an ice cream maker to make this delicious ice cream.  It is a great summer time dessert for company and can be made into ice cream or popsicles, depending on your preference.

Ingredients

1 package (8-oz) cream cheese, softened

1 can (14-oz) sweetened condensed milk

1/3 cup whipping cream

2 tsp. lemon zest

1 1/2 cups fresh strawberries

1/3 cup graham cracker crumbs (you can find gluten-free graham crumbs at your local health store)

 Method


1. Mix cream cheese, sweetened condensed milk, whipping cream and lemon zest with mixer until well blended. Freeze for 4 hours or until almost solid.

2. Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture with graham crumbs; mix well. Freeze 8 hours or until smooth.

3. Remove dessert from freezer for 15 minutes before serving; let stand at room temperature to soften slightly before scooping into dishes.

Tips


 To hull the strawberries, you can use this tool used for tomatoes.  This is a trick I learned from Chef Todd at Eagle Bay Camp.

As you can see, it works very well

 A magic bullet is perfect for this

Making Popsicles

If you choose to make popsicles, you do not have to freeze the cream cheese mixture separately.  After mixing the cream cheese, whipping cream, and lemon zest, you can add the graham crumbs and strawberries.  Also, I used light cream instead of whipping cream. 

 Combine all ingredients and pour into molds

This recipe is courtesy of Philadelphia cream cheese