Now that the days are growing warmer, I’m more in the mood for ice cream. Okay. Forget everything I just said. I’m always in the mood for ice cream, especially homemade ice cream.
When Erika suggested this recipe (brought to us by Josie of Daydreamer Desserts), I knew it needed to be made. Soon. I mean, cheesecake ice cream filled with strawberries, chocolate grahams and dark chocolate? Seriously, who could refuse that?
But enough with the chit-chat. Let’s get to the good part: the part where I torture you with images of delicious food.
Here’s your list of lovely ingredients: fresh strawberries (preferably organic), cream cheese, sour cream, half-and-half, lemon juice, sugar, salt, dark chocolate, heavy cream, and chocolate grahams.
Core and slice 12 ounces of strawberries.
In a blender or food processor, puree the strawberries, cream cheese, sour cream, half-and-half…
And lemon juice, sugar, and a pinch of salt.
Make sure it’s nice and smooth.
Pour the pureed ingredients into an ice cream maker and churn.
Meanwhile, prepare the (optional) mix-ins. Slice the remaining strawberries very thinly. Sprinkle with a couple teaspoons of sugar and mix well. Place in the freezer.
Melt the chocolate and cream together in a double boiler (I used a heat-proof bowl set over a pot of simmering water).
Heavy cream and dark chocolate. Nom.
Spread three chocolate graham crackers with the melted chocolate and place in the freezer.
About five minutes before the ice cream is finished churning (25 minutes for me), add the mix-ins.
Chop the chocolate-covered chocolate graham crackers roughly and add to the ice cream.
When the ice cream is finished churning (about 30 minutes for me), transfer to a freezer container and freeze until firm. Or eat directly from the ice cream maker if you prefer a softer ice cream.
I cannot be held responsible for the amount of calories you will consume by devouring this ice cream.
1. While the strawberry mix-in added some nice color to the finished ice cream, they’re very cold and hard to taste. Next time I think I’ll leave them out.
2. This ice cream isn’t overly-sweet, but I, not being a fan of very sugary desserts, would probably cut out some of the sugar next time.
3. The chocolate grahams spread with dark chocolate were brilliant.
Thank you to Josie (a self-taught pastry queen and mom) for sharing this recipe with us. Make sure to visit her blog Daydreamer Desserts where she shares her beautiful photos and delicious recipes. These Peanut Butter Oreo Fudge Parfaits look particularly yummy.
by daydreamerdesserts on August 30, 2010 in Desserts, Ice Cream
See this recipe post on daydreamerdesserts’s site!
If you love strawberries, cheesecake and ice cream as much as I do… you’ve got to try this combination.
For the ice cream:
In a blender or food processor puree the strawberries, cream cheese, sour cream, half-and-half, lemon juice, sugar and salt.
Pour ice cream base into your ice cream maker and churn per manufacturer’s instructions, approximately 30 minutes.
While the ice cream is churning, prepare mix-ins if desired.
For the mix-ins:
In a small bowl combine the strawberries and sugar, mix well and place in the freezer
Melt bittersweet chocolate and heavy cream in the microwave in 30 second intervals at 50% power. Stir after each interval. Repeat until melted.
With a spatula cover the chocolate graham crackers with melted chocolate and place in the freezer.
Approximately 5 minutes before ice cream is done, remove strawberry mixture and graham crackers from freezer. Add macerated strawberries to the ice cream while still churning. Roughly chop graham crackers and add to ice cream.
- FOR THE ICE CREAM:
- 12 ounces, weight Strawberries, Hulled And Sliced
- 8 ounces, weight Cream Cheese
- 1 cup Sour Cream
- ½ cups Half-and-half
- 1 Tablespoon Lemon Juice
- 1 cup Sugar
- 1 pinch Salt
- FOR THE MIX-INS:
- 4 ounces, weight Strawberries, Hulled And Finley Diced
- 2 teaspoons Sugar
- ¼ cups Bittersweet Chocolate
- 1 teaspoon Heavy Cream
- 3 whole Chocolate Graham Crackers
Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.