How to Make Succulent Strawberry Cheesecake Ice Cream

How to Make Succulent Strawberry Cheesecake Ice Cream

When it comes to summer food staples, there’s one creamy, sweet, concoction that comes to mind. You scream, I scream, we all scream for ice cream. That’s right! No other food is quite as conducive to summer as ice cream.

The majority of our summer memories revolve around this iconic food. Whether you’re getting ice cream with your girlfriend’s on a warm summer evening, or scarfing some down at the beach, nothing says summer like a cone of ice cream. That’s why we thought it would be great if we shared an amazingly delicious, quick, and easy recipe to make your ice cream at home.

You might hold the misconception that it’s impossible to produce this delicacy in the comfort of your own kitchen but that’s far from true. While some people say ice cream can only be made at your own home if you have an ice cream maker, that’s no longer the case.

You can easily whip some up with the help of your blender so keep reading to learn how to make this amazingly delicious strawberry cheesecake ice cream.

In order to make these mouth watering strawberry cheesecake pops you will need:

1/2 cup of powdered sugar

2 tablespoons of butter

8 ounces of cream cheese

2 cups of strawberries

1/3 cup of milk

1/2 cup of graham crackers

1/4 cup of Greek yogurt

Start off by mixing the 1/2 cup of graham crackers and butter in a bowl until they form a crumbly mixture and set it aside. This will later serve as a topping for your ice cream pops.

In a food processor combine your strawberries, powdered sugar, cream cheese, milk, and Greek yogurt. Combine them until they form a creamy consistency but take care not to over process them until the point where they are liquidy.

Once your mixture is blended scoop by spoonfuls into a popsicle mold. Make sure to leave 1/4 of an inch empty at the bottom. Gently press the graham cracker mixture into the base of the molds. Once you have filled all of your molds place in the freezer for at least 4 hours.

This is probably the hardest part of the recipe because you will be tempted to eat these right away! After 4 hours enjoy your ice cream pops by the pool, with friends, or as a mid night snack!