This ice cream is amazing.
Really.
It needs no introduction.
Strawberry Cheesecake Ice Cream.
Make it. Now.
1 lb. strawberries, quartered, stems removed
3/4 C sugar
1 T lemon juice
6 oz cream cheese
1/2 C cream
1/2 C half and half
1/2 C milk
Place the strawberries into the blender.
Blend up the strawberries until pureed.
Then, add in the sugar and lemon juice.
Pour in the half and half and cream into the blender.
Blend!
Dice up the cream cheese.
Add in the cream cheese cubes.
Then, puree again, making sure that all the cream cheese cubes are well mixed into the strawberry mix. You don't want any cream cheese chunks in the ice cream.
If you still have room in your blender, add in the remaining 1/2 C milk. Stir to comine. If not, pour in the mixture into a larger bowl or measuring cup to add the milk. Then, pour the ice cream mixture into the frozen bowl of your ice cream maker
.
. 
Let the ice cream mix for ~20 minutes.
After about 20 minutes, the ice cream will be soft-serve consistency. Serve at this point, if desired.
Or, for a harder scoop ice cream, place the ice cream in freezer-safe containers.
Freeze for 2-4 hours before serving.
This ice cream is excellent plain... but even better with graham crackers.
Just crumble 1/2 of a graham cracker over the top of a 1/2 C serving of strawberry cheesecake ice cream.
Serve up and enjoy!
Linked to: Tasty Tuesday, Tuesdays at The Table, Tempt My Tummy Tuesday, Totally Tasty Tuesday, Melt in Your Mouth Monday. Your Recipe, My Kitchen, Ingredient Spotlight, Strawberries! Show us your life: Desserts
