Mmmmm…cheesecake. This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream, but with barely any effort. As for the calories, well, let’s not go there. You’re welcome.–Renee Schettler Rossi
LC No Ice Cream Machine Required! Note
Seriously. The flip side of that nifty little trick is that the recipe requires a little more time in the freezer, making it a really crummy thing to crave at the last minute. But if that’s your worst problem in life…
Strawberry Cheesecake Ice Cream Recipe
- Quick Glance
- 20 M
- 12 H
- Serves 8
- One 8-ounce package Philadelphia-brand cream cheese, softened
- One 14-ounce can sweetened condensed milk
- 1/3 cup heavy cream
- 2 teaspoons grated lemon zest
- 1 1/2 cups fresh strawberries (from a 2-pint container)
- 3 graham crackers, preferably honey grahams, coarsely chopped or, if you prefer, bashed into crumbs
- 1. Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with a mixer on medium speed until well blended. Scrape it into a resealable container and freeze until almost solid, about 4 hours.
- 2. Purée the berries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham crumbs and stir with a spoon to combine. If you want to evenly distribute the strawberries and grahams you can, or you can simply stir them in a little to create swirls. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.
- 3. Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and…well, certainly you know what to do.
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Strawberry Cheesecake Ice Cream Recipe © 2010 Kraft Foods. Photo © 2010 mcgarrybowen. All rights reserved.
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