Strawberry Cheesecake Ice Cream

Monday was Luke’s 4th birthday.  Can you believe it?!  I can’t!  Matt was able to take the day off so we could do something fun as a family.  We spent the first part of the day at Benson’s Farm.  This was my first time there and loved it!  We all had a great time.  In the afternoon, we went strawberry picking.  Which means I had to use these strawberries fast before they get too ripe and go bad.

The first thing I made is Strawberry Cheesecake Ice Cream from Joy the Baker’s newest book, Homemade Decadence.

This recipe is very easy.  You pretty much throw all the ingredients in a blender to combine, then put it in your ice cream maker.

That right there is good enough to eat!

I was a bit nervous when the ice cream came out of the machine.  While it was churning, it looked like it was supposed to, where the ice cream was starting to solidify and kind of rise at the top.  But when I stopped it and scrapped it out, it was very soupy.  I stuck it in the freezer right away and kept my fingers crossed.  Well I certainly didn’t need to worry about the ice cream freezing.  Because it’s solid as a rock!  You pretty much have to chisel at it.  We’ve learned that letting it sit out for about 10-15 minutes softens it up no problem.

This ice cream definitely tastes like strawberry cheesecake.  And it’s a nice change from what I normally eat for ice cream flavors, which usually involve chocolate and peanut butter – all the time.

We received our ice cream maker as a wedding gift almost 6 years ago, but I am using it more now than ever.  It’s just so easy and fun to make your own.  I told Matt I need a second freezer bowl so I can make 2 ice creams in one day.  He thinks it’s ridiculous.  I don’t.  It’s necessary.