Strawberry Cheesecake Ice Cream

Of all the kitchen gadgets I have, my Cuisinart Ice Cream Maker is one of my favorites, especially during the summer. I have it for more than a year now and I must say that I love it! It makes ice cream making at home a lot of fun for me and my daughters! Getting the right consistency of ice cream takes a fair amount of agitation and movement, and that is what you'll need an ice cream maker for. Though it's not a big necessity, making homemade ice cream is a lot convenient with it --- it makes the process of freezing the ingredients easier!

Check out this Strawberry Cheesecake Ice Cream that my daughters and I made using our Cuisinart Ice Crean Maker...

This is a non-custard version of the recipe I got from Just One Cookbook. Non-custard style ice cream is made without eggs and does not require cooking that's why I prefer it. All the ice cream I've been making are all non-custard, and I must say that there's very little difference in texture and they're as rich and tasty! You should try it! 

Worry, not because you can also make this even if you don't have an ice cream maker. You can find the instructions below...

Ingredients:
Adapted from Just One Cookbook

• 2 cups heavy whipping cream
• ¾ cup milk
• ¾ cup sugar plus another 1/8 cup
• 4 oz. cream cheese
• 6 pcs. large strawberries, washed and hulled
• 4 pcs. large strawberries, washed, hulled and chopped
• 4 pcs. graham crackers, crushed
• 1 tsp pure vanilla extract

Procedure:

1. In a small bowl, toss chopped strawberries with 1/8 cup sugar. Set aside.

2. In a blender, whip heavy whipping cream, milk, ¾ cup sugar, cream cheese and 6 pcs. strawberries until fluffy.

3. Chill the mixture for at least one hour.

4. Pour in your ice cream maker and churn. Mix for about 25-30 minutes or according to manufacturer's instructions. Add the chopped strawberry and sugar mixture and crushed graham crackers during the last 5 minutes of churning. Transfer ice cream in a tightly sealed container and freeze until ready to serve. Store-bought ice cream containers will work well for this.

* If you don't have an ice cream maker, pour the ice cream mixture into a wide, airtight container and put in refrigerator for at least 1 hour then place in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. Put it back in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine but the more you beat it, the softer it will be. Toss chopped strawberry and sugar mixture and crushed graham crackers into the ice cream after last beating.

Cherlin, my youngest daughter loves eating it with chiffon cake!

Check out these other ice cream flavors that you'll surely love...

• Avocado Ice Cream
• Cookies 'n Cream Ice Cr eam with Marshmallows
• Langkasuy (Jackfruit and Cashew) Ice Cream
• Mais Queso Ice Cream Nests
• Mango Ice Cream
• Peanut Butter and Jam Ice Cream
• Rocky Road Ice Cream
• Strawberry Jam Ice Cream