Tuesday, May 27, 2014

Strawberry Cheesecake Ice Cream

It has been nice and hot here this past weekend. Homemade ice cream is a great way to beat the heat. Strawberry cheesecake ice cream is a great way to enjoy a traditionally baked dessert without ever having to crank up the oven. It's delicious! 

Strawberry Cheesecake Ice Cream (5)
 
Strawberry Cheesecake Ice Cream
16 ounces softened cream cheese
3 cups milk
½ cup agave nectar
½ cup sugar
2 tsp vanilla extract
1 cup strawberry jelly
2 cups graham cracker crumbs

Blend together the cream cheese, vanilla, agave, milk, and sugar. Store in the refrigerator for at least an hour. Using an ice cream maker (mine is from Cuisinart), pour the cooled mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20-25 minutes. Once the ice cream is creamy, pour it into a sealed container. Stir in the graham cracker crumbs, and finally swirl in the jelly. Freeze for at least 3 hours. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

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