It's been a long time, my friends!
At last, we are settled here in Oregon... and I've finally got my derriere in gear and decided I better start posting some recipes... right?
With missing two full summer months of blogging, I needed to get in at least one ice cream recipe for you.
My girls love, love, love strawberries and cheesecake... not to mention ice cream. So, this trio seemed the way to go. Strawberry Cheesecake Ice Cream... YUM!
A bonus to this recipe...... you don't need an ice cream maker... yay! I love making ice cream using this method. It's super easy. For reals.
It's so, so, so nice to cook and bake after going about 6 weeks without being able to. I mean, at first it's great to have a break, but then it gets a little old.
Please say you'll try making ice cream this way... you won't regret it.
Strawberry Cheesecake Ice Cream
- 1 Pint Heavy Whipping Cream
- 1 Can (14 OZ.) Sweetened Condensed Milk
- 1/4 Teaspoon Pure Vanilla Extract
- 6 OZ. Fresh Strawberries, Diced
- 8 OZ. Cheesecake, Crumbled
Begin by chilling a large stainless steal or glass mixing bowl and your mixing beaters in the freezer for 10-15 minutes.
Pour the whipping cream into the chilled bowl and beat on high with the chilled beaters until stiff peaks begin to form. Gently fold in the strawberries and the crumbled cheesecake. Slowly fold in the sweetened condensed milk.
Pour the ice cream into a freezer safe container. I've found that covering the top of the ice cream with parchment paper helps so that the ice cream does not develop freezer burn. Freeze six hours or overnight. Makes 6 1/2 cups of ice cream.