Strawberry Cheesecake Ice Cream

I had been wanting to make this ice cream for several weeks. Friday night we had a house full of teenage boys so I thought it would be the perfect opportunity.

I was so pleased with this ice cream. In fact, it is the best ice cream I've made. Both in terms of ease—no stovetop involved because there are no eggs—and in terms of flavor, this dessert was incredible! It is creamy, rich (but not too much) and yummy. The cream cheese really did add a whole new dimension and depth to this ice cream. I will not only be making this again soon but can't wait to try it with other fruit, including blueberries and raspberries!

These sweet red beauties are nestled in the food processor ready to whirl.

About 1 cup of puréed strawberries ready to combine with cream.

Here is the ice cream maker I use. I received it a couple years ago for my birthday. What a great gift, huh?

The ice cream in its final stages, almost done and ready to go in the freezer. We could have eaten it as is, but I like for the ice cream to firm up a bit in the freezer before we indulge. But, oh my, it's so hard to wait!

This ice cream got rave reviews from all the visiting teenagers, my sons, and of course my husband. Their only complaint? It was gone way too fast.

This post has been linked to Eat at Home.

Strawberry Cheesecake Ice Cream

Adapted from Food.com

Ingredients

• 8 ounces cream cheese
• 2/3 cup sugar ( if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla
• 1 cup fresh pureed strawberries
• 1 cup half-and-half
• 1/4 cup heavy whipping cream

Directions

Blend all ingredients until smooth. Pour all blended ingredients into ice cream freezer bowl and follow the manufacture's instructions.

Transfer ice cream to airtight container and freeze for 2 hours or overnight.

Yield: about 6 servings