The “star of the show” today, even though it’s a Cookie Carnival post is this perfectly creamy Homemade Strawberry Cream Cheese Ice Cream I made to go with the Ice Cream Cookie Sandwiches.
I’ve made it just under the gun for the May Cookie Carnival. We had two recipes to choose from this month. One was some strawberry rhubarb bars, which I know would have been good, but I just haven’t been able to get my hands on some rhubarb yet, so I made the Easy Ice Cream Sandwiches from Better Homes & Gardens. The cookies are made with a pretty simple chocolate sugar cookie dough.
I’ve started getting into my homemade ice cream making mood lately, even though we’ve barely seen just a touch of spring around here. I’m ready for some nice warm springtime weather. I’m just sure if I keep making ice cream, summer will be here, right.
The recipe from Better Homes & Gardens is on the link above. I made it exactly as written. The cookies are okay and the recipe says to just use some store bought ice cream or yogurt. I had some strawberries that needed to get used and after realizing I had three bricks of cream cheese in the fridge, I decided that I’d use one to make ice cream. I Googled “strawberry cream cheese ice cream” and looked over many different recipes, then came up with this of which none that I’d found were like this. Just like my recent Cherry Chocolate Chip Ice Cream, I pureed the fruit and strained it over a fine mesh sieve to make sure there were no pieces of fruit and to remove the strawberry seeds.
Strawberry Cream Cheese Ice Cream, by Katrina, Baking and Boys!
2 cups strawberries, washed and hulled (about 3/4 cup strawberry puree)
8 ounces 1/3 less fat cream cheese, softened
1 cup skim milk
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
Put the strawberries in a food processor or blender and puree until no chunks remain, about one minute. Place a strainer over a medium sized bowl and pour the puree into the strainer. Press it through with a spatula or spoon until all the remains in the strainer is seeds and any other pieces that may not have blended up enough. Set aside.
In the bowl of a food processor, blend the cream cheese until smooth. Add the sugar, lemon juice, salt and blend. Scrape the sides of the bowl. Slowly add the milk while the food processor is going. Scrape the sides of the bowl again. Pour the mixture into a medium sized bowl and fold in the cream, vanilla and strawberry puree.
The mixture is already cold enough to immediately churn it in the ice cream maker, do so according to the manufacturer’s instructions. This took about 25 minutes. Remove the ice cream and put it in an airtight container to firm up in the freezer for a few hours. (Though I love soft serve, so that’s acceptable, too.)
This month’s Cookie Carnival is being hosted by Krista from Meet the Swans. She’ll be posting a round up for all the participants’ cookies soon!