For some reason, surviving the month of July is always a major feat for me. In June, we’re excited that school is out, we end up traveling a lot, we have a lot of birthdays and other celebrations, and it just seems to fly by. In August, we’re gearing up for school and making all sorts of last-minute fun memories. But July? July drags on. July is hot. If I ever have a really bad month, it’s almost always July.
Guess what? July is over. Even though this wasn’t really a bad one (not like the July of Lost Jobs or the July of Abcessed Teeth or the July of the Water Heater Leaking through the Ceiling and onto the Oven, Thus Frying the Electrical Panel), I’m glad it’s over. And when I’m glad, I eat cheesecake. Or cheesecake ice cream. Or super duper easy cheesecake-esque ice cream that doesn’t require an ice cream maker.
You’ll need cream cheese (light or regular, but not fat free; you’ll get ice crystals and weird flavors), sweetened condensed milk, whipping cream, lemon zest, strawberries, and a graham cracker crust. I really, really like the texture of frozen graham cracker crust, which is why I used it instead of regular ol’ graham crackers.
Combine the cream cheese, sweetened condensed milk, lemon zest, and whipping cream in a large bowl…
and mix with an electric mixer until combined. Freeze for 4 hours or until semi-solid.
Remove the cream cheese mixture from the freezer and beat until creamy. Place the berries in a blender
and blend until desired consistency is reached (I like some almost-whole berries in mine, but you might want it completely smooth). Add to the cream cheese mixture.
Add in chopped graham cracker crust and mix well. Freeze for 8 hours or until firm.
Remove the ice cream from the freezer 15 minutes before serving. Allow to soften slightly before scooping.
Strawberry Cheesecake Ice Cream
Recipe adapted by Our Best Bites from Philadelphia Cream Cheese
1 8-ounce package cream cheese (regular or light), softened
1 14-ounce can sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
2 cups fresh strawberries
1/3-1/2 cup prepared graham cracker crust broken into pieces
Instructions:
Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined. Freeze for 4 hours or until semi-solid.
Remove the cream cheese mixture from the freezer and beat until creamy. Pulse the berries in a blender until desired consistency is reached (I like some almost-whole berries in mine, but you might want it completely smooth). Add to the cream cheese mixture. Add in chopped graham cracker crust and mix well. Freeze for 8 hours or until firm.
Remove the ice cream from the freezer 15 minutes before serving. Allow to soften slightly before scooping. Serves 6-8 (8 would be very small, although dietarily sound servings)
Questions & Reviews
Well my cheesecake ice cream is in the freezer as we speak. I used peaches however and the only thing I did differently was a little bit of vanilla flavoring, I just believe everything is better with vanilla flavoring, I think its the vodka I like. I hope the peaches taste as good as I know the strawberries would have, but when I get to grocery store we had home grown peaches and oh did they smell good … and as far a diatery sound serving… well there will be three of us here tonight for a meal and I for one know there will be none left. I have the first cookbook and will also get your new one, just haven’t pre-ordered it yet..lazy. It’s July and August… dogs days in the south,
Oh my yum! You’re a genius!
This looks wonderful. I think I am making this next week for a girls day I am having.
This looks amazing! I might make it for my son’s birthday around Labor Day 🙂 I always have issues with recipes that require freezing…they either turn out weird or stick to the container. SO, what’s your favorite container for freezing stuff like this? Would it be the plastic container I see in the photos? Have you tried freezing this in jars? Thanks! Love the blog, as always!
Love the website and ice cream recipes. I tired making chocolate chip ice cream but the chips fell to the bottom of the tub. Any recommendations on how to avoid this?
I officially hate July as well. This July was the month of blown turbos, being stranded in Utah, and broken home air conditioning. Thank God it’s over!
I love ice cream recipes that don’t need an ice cream maker 🙂
Dietarily sound you say? Challenge accepted! I’m eating the whole thing by myself.
Nothing says beat the summer heat like ice cream !! Plus – this sounds sssooo easy 🙂 THANKS.
Question: Could I mix some butter and sugar in with graham cracker crumbs and call that my crust? Or should I actually crust it first and then break it up? I’m sure it depends preference, I’m just guessing you took the shortcut and actually broke up a store bought crust.
I’m excited to try this recipe! Thanks!