Strawberry Cheesecake Ice Cream
  • 8 ounces cream cheese, cut into small pieces
  • Zest of one lemon
  • 1 cup sour cream
  • 1 cup half and half
  • ⅔ cup sugar
  • pinch of salt
  • Strawberry Sauce (Yields 1 cup):
  • ¾ pounds strawberries, rinsed and hulled
  • 2 Tbsp sugar
  • ½ tsp freshly squeezed lemon juice
  1. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half and half, sugar and salt and puree until smooth. Chill the mixture thoroughly in the refrigerator.
  2. Make Strawberry Sauce: Puree the strawberries with the sugar and lemon juice in a food processor until smooth. Press the puree through a strainer to remove the seeds. Chill the mixture thoroughly in the refrigerator.
  3. Once ice cream mixture and strawberry sauce have chilled thoroughly, freeze the ice cream mixture in your ice cream maker according to the manufacturer’s instructions. When it is done freezing, layer it with the strawberry sauce in a container and freeze at least one hour
Recipe by The Baker Chick at