Tasty Tuesday ~ Strawberry Cheesecake Ice Cream

Oh this is such a yummy recipe!  But I have to tell you a story first (isn't that always the way with bloggers?).

I was recently getting ready to make a cheesecake (this one) and needed a few things from the grocery store.  Hubs and son were forced decided to go into the store for me.  I had asked for 3 packages of Philadelphia cream cheese.  They called me while they were in the store and asked if I could use 1 more package.  Of course I could find a use for 1 more package of cream cheese, but why the 4th?  Hubs told me that son had spotted an offer - buy 4 packages of Philly and get a free cookbook.  I told them to go for it and assumed I'd be sending some proofs of purchase for a booklet.  But out of the store they came with this:

An actual cookbook!  And a nice one at that!  It's full of yummy recipes!  It's called Spread a Little Joy - OK I will - LOL!  Well yes I did look at the dessert section first and saw this recipe and knew I HAD to make it, especially since a few ladies would be coming over to my house and could taste test it for me (they all loved it)!  :)

I like this ice cream recipe because you don't need an ice cream maker!  It's very simple to make and it is SO rich and delicious - you only need small servings!  You might want to serve some at a holiday gathering.

Strawberry Cheesecake Ice Cream

1 pkg (8 oz) Philadelphia cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
1 1/2 cups fresh strawberries, hulled (I was able to get fresh at the store, but you could try frozen whole strawberries partially thawed if fresh aren't available)
3 honey graham crackers, coarsely chopped

Mix cream cheese, condensed milk, whipping cream, and lemon zest in bowl with mixer until well blended.  Freeze about 4 hours or until almost solid.

Beat frozen cream cheese mixture with mixer until creamy.  Put strawberries in blender and blend until smooth (my old blender had a hard time; could also try a food processor).  Add berries to cream cheese mixture along with chopped graham crackers and mix well.  Freeze 8 hours or until firm.

Take ice cream out of freezer about 15 minutes before serving.  Let stand at room temperature so it will soften a little before scooping.  Makes about 4 cups of ice cream.  Enjoy!

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Are you going to try it?  It really is simple and anybody that you serve it to will be oh so impressed with your culinary talents (while you chuckle to yourself at how little you worked making it)!

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam, where you can find all kinds of yummy recipes!

Have a tasty day friends!