Tag Archives: Ice Cream

Strawberry Ice Cream

When I bought my ice cream maker last year, I was afraid that I might not use it enough to justify the purchase.  But I’m happy say that I used it several times last summer and this summer as well.  I especially like it for making homemade strawberry ice cream.

I have the Cuisinart Ice21 model which makes up to 1 1/2 quarts of ice cream.  It is easy to operate and makes delicious ice cream.  It is a little noisy when it is making the ice cream but for me that is not a problem.  I think it sells for about $54 on Amazon.

The recipe is from the booklet that came with the ice cream maker.  The original recipe calls for part whole milk but I used all heavy cream.  This is a non custard type of ice cream which makes it even easier to prepare.  Even without an egg custard base, it is still rich and delicious tasting.

When the ice cream has finished processing, it will be like a soft serve consistency which is my favorite way to eat it.  A little (or a lot) of Hershey’s chocolate syrup drizzled on the strawberry ice cream is also delicious.

I used fresh locally grown strawberries for the ice cream.  The pureed strawberries turn the ice cream a light pink color; no need for food coloring here.  Every spoonful of this homemade strawberry ice cream is sure to remind you of happy summer days.

Strawberry Ice Cream

1 1/2 cups fresh strawberries, cleaned and hulled*
2 1/4 cups heavy cream
2/3 cup granulated sugar
pinch of salt
1 1/2 teaspoons vanilla extract

Place the strawberries into the bowl of a food processor fitted with the chopping blade.  Pulse the strawberries until roughly/finely chopped (depending on preference).  Reserve in a bowl.

In a medium bowl, use a hand mixer on low speed or whisk to combine the heavy cream, sugar, salt and vanilla until the sugar is dissolved.  Stir in the reserved strawberries with all juices.

Cover and refrigerate 1 to 2 hours, or overnight.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

*Frozen strawberries may be substituted if fresh strawberries are not available.

I used freezing instructions for the Cuisinart Ice21 ice cream maker.  You will need to freeze in your ice cream maker according to the manufacturer’s instructions.

Strawberry Cheesecake Popsicles

Father’s Day is coming up this month.  It is a day that we honor the fathers and their influence in our lives.  In the USA, we celebrate on the third Sunday of June.  Father’s Day was not officially recognized until 1972.  The Mother’s Day tradition is possibly one event which may have inspired the idea of a Father’s Day.  As on Mother’s Day, dads are given cards, gifts, and honored with special family gatherings.

While my dad is no longer with us, I have many fond memories of the wonderful meals he cooked for us.  I remember especially the fried chicken, shrimp and fish that he prepared.  Quite often it would be shrimp or fish that he had caught himself.  I grew up in a really small town in Florida, located on what is known as Boggy Bayou which opens into the beautiful Choctawhatchee Bay.   And beyond that is the beauty of the Gulf of Mexico with all of its bounty.



Above two pictures are courtesy of a family member.

While dad did all the cooking, I don’t remember him making too many desserts.  He did make homemade ice cream and possibly ice cream was his favorite dessert.  He would often grab a bowl of it after dinner to enjoy while watching TV.  I think he would have enjoyed these Strawberry Cheesecake Popsicles.

Ice cream is a favorite of a lot of us and many of us probably enjoyed some variety of a popsicle while growing up.  These popsicles are creamy from the cream cheese and slightly tart from the strawberries.  They are sure to bring back happy memories of a summertime treat.

Strawberry Cheesecake Popsicles

  • Servings: 10
  • Difficulty: easy
  • Print

8 ounces cream cheese
¼ cup sour cream
1 cup powdered sugar
1/3 cup heavy whipping cream
6 large fresh strawberries, chopped or ¾ cup frozen strawberries
1/4 cup graham cracker crumbs
1 tbsp melted butter

Add the melted butter to the graham cracker crumbs and stir until thoroughly combined.  Set aside.

In a food processor add the cream cheese, sour cream, powdered sugar and whipping cream, process until well combined. Add the strawberries and pulse to combine.  Pour mixture into popsicle molds, leaving a little space at the top for the crust.  Tap the molds gently on the counter to remove air bubbles.  Divide the graham cracker crumb mixture evenly between the popsicles, pressing down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.  To release the pops, hold molds briefly under hot water.  

Strawberry Cheesecake Popsicles

1.  I used popsicle molds from Prepworks by Progressive Freezer Pop Maker that I purchased at Amazon.
2. If you don’t have popsicle molds, use small paper cups and popsicle sticks.