Strawberry-Lemonade Cheesecake Ice Cream

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


  • 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

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.




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