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Strawberry-Lemonade Cheesecake Ice Cream
Even though it hasn’t been all that warm here in Wyoming, I have been craving summer time and ice cream! Although summer is crazy-busy on the ranch, I do love when everything greens up and I get my garden growing. The boys are talking non-stop about school being out and fishing for catfish down at the river. We are ready for summer!
The kids were out of school on Friday so we branded a few calves. I intended to take pictures but I ended up leaving my camera in the truck because we all have a job to do and I can’t hold the camera and give shots at the same time. Even the little guy helps by shooing the calves that have been branded out into the pen.
Those little calves are so cute running and bucking around the meadow but boy are they feisty when you get them in to brand! On occasion they kick the snot out of you. Yesterday one particularly big calf jumped up after being branded and stepped on my foot, I let out quite a yelp and I’m pretty sure all of the boys were rolling their eyes at me. I’m not quite as tough as they are but they don’t give me too hard of a time since I do the cooking!
I gave into my summer/ice cream cravings and whipped up this strawberry-lemonade cheesecake ice cream. It is thick and creamy and the tart lemons mixed with the sweet strawberries are the perfect summer combination. Like most of my other ice cream recipes, this has no eggs, so that means no cooking! It’s a really special treat that can be made ahead and would be a great ending to a neighborhood barbecue or an afternoon of branding!
Strawberry-Lemonade Cheesecake Ice Cream
Ingredients:
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 4 oz cream cheese softened
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 pound strawberries, diced
Directions:
Combine cream, sweetened condensed milk, and cream cheese until smooth. Fold in lemon juice and pour into freezer bowl of ice cream maker. Follow manufacturers directions.
Pour ice cream into a freezer safe bowl and fold in strawberries and lemon zest. Freeze for 3 hours or until ready to serve.
Remove from freezer and allow to set about 15 minutes before serving.
Enjoy!
Miss
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{ 9 comments… read them below or add one }
You are my hero!! This looks and sounds amazing.
Mmmm this sounds delightful and refreshing! Love it!
mmm, we are enjoying a perfect 70 degree day here in Portland, I could use some of this right now!
This is an awesome “summertime” ice cream! I love it!
Love this, the creamy tart flavor of cheesecake ice cream is so good!
Pretty sure I could eat that whole glass full and still want more!
What a fabulous flavor for ice cream! I definitely have to get myself an ice cream maker. I’m dying to try this!
I was just thinking about pink lemonade ice cream earlier today. It’s like you read my mind!
I have got to purchase an ice cream maker because I have to make this. Cream cheese and Strawberries. I think I will add some bananas too. Thanks for the recipe. Your photo is gorgeous!