Strawberry Cheesecake Ice Cream

I wanted ice cream and I wanted it fast.  This is as quick and dirty as recipes get.

  • 1.5 cups heavy cream (NOT “whipping” cream or anything with preservatives or stabilizers.  Ingredients on label should read “milk”)
  • 2 giant spoonfuls strawberry preserves (about 1/2 cup total) preferably something made out of strawberries, sugar, and not much else.  You could also use a pint of really fresh strawberries if you have access to a farmer’s market and they are in season.
  • 4 oz block cream cheese
  • 1/2 cup sugar
  • Whole milk (opt) to correct consistency if needed

Put everything in the food processor.  Spin until cream cheese and jelly are evenly distributed.  If the mixture seems too thick, add whole milk and process until you like the way it looks.  Freeze according to your machine’s directions, then transfer to freezer for a couple of hours to harden.

No pics yet as this is still in the freezer, but the early Dylan Report based on a spoon-licking sample was “more.”  I think we have a winner here.


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