Over the past two weeks, while being isolated at home, I’ve been trying to find pleasure in simple things. We live on a wonderful street that is full of cute kiddos who are always playing outside. I’ve really taken note of their creativity when it comes to entertaining themselves with the simplest of things. I myself have tried to return to the little things in life that bring me joy, especially during this stressful time when we feel out of control. A few of these things include baking, getting lost in a cookbook without any distractions (aka my phone), listening to relaxing music, reading, flipping through some of my favorite interior design books, organizing my closet for spring, dreaming up designs for the nursery on Pinterest… the list goes on & on.
Speaking of simple pleasures as a kid. When I was growing up, getting to go to Baskin Robbins for ice cream was a TREAT. Again, a simple pleasure. There was one right down the street from my grandparent’s house and I’ll always remember getting Strawberry Cheesecake ice cream EVERY. SINGLE. TIME. I was reminded of this at the beginning of our quarantine and decided to make No-Churn Strawberry Cheesecake Ice Cream. If you’ve never made “no-churn” ice cream before then now is the perfect time to give it a try! I always thought that making homemade ice cream was a real chore and sometimes it can be, but “no-churn” is a piece of cake! Strawberry cheesecake ice cream has always been one of my favorites because of all the wonderful flavors & textures. Cannot wait for y’all to try it!
No-Churn Strawberry Cheesecake Ice Cream
YIELDS 2 QUARTS
PREP TIME: 20 MINUTES
FREEZE TIME: 6 HOURS
1 (17 ounce) classic frozen cheesecake, such as Sara Lee
16 ounces fresh or frozen strawberries
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon coarse kosher salt
2 cups heavy whipping cream, cold
- Remove the cheesecake from the freezer. Chop into tiny bite-size pieces and set aside.
- Remove all the stems from the strawberries. Puree the strawberries in a food processor or blender. *If using frozen strawberries defrost them in a saucepan over medium-low heat, and then puree.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium speed for 30 seconds. Then increase the speed to high, and beat until stiff peaks form.
- With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
- Add the pieces of cheesecake, and fold with a spatula.
- Transfer the cream 1 ½ cups at a time into a 9×5” freezer-safe loaf pan.
- Between every 1 ½ cup addition, add 3-4 tablespoons of the pureed strawberries. Using a knife, gently swirl the strawberries into the cream. Continue layering, ending with the strawberries on top.
- Cover with plastic wrap and freeze for six hours, until firm. Make sure there aren’t any air bubbles between the cream and plastic wrap.
Ice cream will keep, in an airtight container, in the freezer for up to 1 month.
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