Roasted Strawberry Cheesecake Ice Cream

Roasted Strawberry Cheesecake Ice Cream (13)

Ok, it’s bragging time. There aren’t too many recipes on this site that I can call mostly my own. Sure I adapted a few, or changed things around. But this is my brainchild. I drew inspiration from Sprouted Kitchen for the roasted strawberries, but Sara didn’t do anything as crazy and questionable as tossing them in balsamic vinegar. Oops. Yeah, that was all me.

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And what about blending the cream cheese with the sweetened condensed milk and cream? I call that some sort of genius! Is it weird to talk about yourself like that? Yeah, it totally is.

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Sorry. I took inspiration from the recipe a couple posts ago for espresso chocolate-chip ice cream (which was not mine) for the easy condensed milk/ cream ice cream, and just added cream cheese. Blended it, mind you.

Roasted strawberries are the absolute bomb. End. Period. Stop. They are! Second only maybe to fresh strawberries, like the ones you see in the photo, which are from the garden!! Fantastic, yes! I love when the produce from our garden starts coming in 🙂

Roasted Strawberry Cheesecake Ice Cream (3)Roasted Strawberry Cheesecake Ice Cream (25)

If you’re looking for an easy ice cream recipe to impress (that also uses fresh produce!), look no further. Make your cheesecake and have your ice cream too.

Ingredients:

13 oz. (about 20 medium strawberries)

3 T. organic sugar

1 T. balsamic vinegar (trust, don’t question)

2 c. heavy cream

4 oz (1/2 package) cream cheese, softened.

1 c. (8 oz) sweetened condensed milk.

1 t. vanilla extract

Directions:

Preheat oven to 350 degrees F. Line a large baking sheet with wax or parchment paper.

Wash and quarter the strawberries. In a medium mixing bowl, whisk together sugar and vinegar. Toss strawberries in sugar/vinegar mixture. Spread on baking sheet and roast for 25 minutes.

Meanwhile, in a blender mix on high speed softened cream cheese, sweetened condensed milk and heavy cream until smooth. Whisk in vanilla. Place in ice cream maker and churn according to manufacturer’s instructions.

When the strawberries are finished roasting, let them cool then remove them (this might take a bit of elbow grease) and sprinkle with 1 t. sugar. Mush them up a little bit and let them sit and macerate.

When ice cream is almost finished churning, add in the strawberries until they are incorporated according to your preference. Store ice cream in freezer.

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