Strawberry Cheesecake Ice Cream
1 - 8 oz. package Philadelphia cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1/3 cup heavy cream
2 teaspoons grated lemon zest
1 1/2 cups fresh strawberries
3 graham crackers, honey or cinnamon, coarsely chopped
Beat the cream cheese, sweetened condensed milk, heavy cream and lemon zest with a mixer on medium speed until well blended. Scrape it into a resealable container and freeze until almost solid, about 4 hours.
Blend the strawberries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham crumbs and stir with a spoon to combine. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.
Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and serve. I like to top with whipped cream and a few pinches of graham cracker crumbs.
Adapted from Spreadphilly.com