We’ve been making ice cream a lot this summer. It started with one recipe from Woman’s Day for an ice cream that required NO cranking or incessant stirring and then refreezing. Along the way, I found another recipe (it was an ad for Philadelphia Cream cheese, which we use for cheesecakes) and tried it last weekend. I have to admit  I was on a kick to use graham crackers and chocolate for National S’Mores Day but this recipe involved strawberries and graham crackers rather than chocolate and marshmallows. It was incredibly simple to make (except when I couldn’t find our zester) and had an amazing, tangy taste.

Strawberry Cheesecake Ice Cream — not quite a S’Mores Cheesecake, but once it was frozen AND we could scoop it (it was hard to scoop once it was frozen solid with no air added to fluff it up), it was very tasty!.  The strawberries were fresh and fragrant! The graham crackers added another dimension and taste.

The PDF of the recipe can be found here: Strawberry Cheesecake Ice Cream recipe.  Love to hear your comments if you make it.