Believe me when I tell you this:
This recipe could easily be the
best strawberry ice cream
I’ve ever had.
Made with strawberries at the peak of freshness, plucked right out of our patch, this ice cream is smooth and rich with a hint of tang from the cream cheese.
When I made it, I thought I’d spoon some extra sliced strawberries over the top upon service. When I ate it, I realized it needed no extra additions; the flavor was purely, deeply strawberry. The deep, rich pink color is purely natural, and takes it over the top for me.
If your husband/brother/uncle/father/friend is a fan of strawberry ice cream, you really must make it for them this weekend for Father’s Day.
I insist.
Strawberry Cheesecake Ice Cream?
Yes, please.
Strawberry Cheesecake Ice Cream
adapted from The Gourmet Cookbook
makes about 1 quart
- 1 pint (12 ounces – about 3 cups worth) strawberries, washed and sliced
- 1 (8 oz) package cream cheese, softened
- 3/4 cup raw honey
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/8 teaspoon sea salt
- 1 Tablespoon fresh lemon juice
Combine all ingredients in a blender and blend until just pureed. Chill in the refrigerator completely.
Freeze mixture in ice cream maker according to your manufacturer’s directions. Transfer to an airtight container and put in freezer to harden.
May be made up to one week in advance.
Enjoy!
This recipe is written in conjunction with Two for Tuesday’s Blog Hop, Real Food Wednesday, Pennywise Platter, Fight Back Friday, and Foodie Friday. Please go visit the other contributors!
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I planned to go strawberry picking tomorrow and was looking up recipes ahead of time for what to make with them. This looks so delicious, and I happen to have all those ingredients on hand! Thank you!
Oh my gosh…this sounds amazing!!! My hubby is a huge strawberry ice cream fan! I will definitely be making this! Thanks for bringing it to Two for Tuesdays this week =)
Wow, that looks delish! I may need to invest in an ice cream maker!
I normally don’t save ice cream recipes because I don’t have an ice cream maker… but this one sounds sooo good that I’m saving it in the hopes that I will have one someday! yum!
Oh! That looks simply scrumptous. Strawberry ice cream is my favorite flavor and I adore cheesecake…together it’s sublime. Thanks for the recipe. Found you on Two for Tuesday!!!!
Oooh, I am so saving this recipe and making it first chance I get! My strawberries are at the tiny and green stage right now, but I’m hoping for some soon. Thank you!
Your ice-cream looks fantastic-I reviewed a new ice cream book last week-spice Dreams-that has spicy ice cream.
This looks like the epitome of summer to me! I love so wish I had some RIGHT NOW!
Thanks so much for linking this to our Two for Tuesday blog hop! I am so very glad that you did!
Oh my goodness! This is so amazing and your photograph makes me drool on my monitor! I adore frozen creations, and I so need to get an icecream maker! Thanks so much for participating in the two for tuesday recipe blog hop and I hope to see you again next week! Keep it REAL! Alex.
this sounds delicious
[...] Strawberry Cheesecake Ice Cream… by Heartland Renaissance [...]
What is it with all these amazing ice cream recipes these days! It’s a sign I need to get my own ice cream maker to feed my addiction! Please come and link this up at my Vegetarian Fooie Friday carnival as well. I see you are into healthy raw ingredients and I love that.
I made your recipe on Father’s Day and it really is delicious. I added a teaspoon of almond extract. Thanks!
[...] out this thick raw cream! I did use raw honey, rather than buckwheat honey, as done by Sarah at heartland Renaissance. It was a [...]