Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream couldn't be yummier or easier! No churn, no ice cream maker needed, with bits of fresh strawberries and graham cracker crumble. 

Guys, this is the very first ice cream recipe to be shared on my site. Not because I don't like ice cream, and not because it's "difficult" to make (because it's the EASIEST!). Mostly because I do not own an ice cream maker. The one we used growing up (and my mom still uses) is the old school kind where you add ice and rock salt and it churns for hours. We've made many delicious homemade ice cream batches with it. My problem with an ice cream maker is that I've never had room to store one. They take up a ton of space, and I wouldn't use it that often.

Well, friends, this Strawberry Cheesecake Ice Cream solves all of my ice cream making problems. First, and most importantly, because you don't need an ice cream maker to make it! All you need is a freezable dish. You could use a bowl, a loaf pan, or any other freezer safe dish. 

Get ready for the EASIEST, YUMMIEST, no churn, no ice-cream maker needed, ice cream recipe you've ever made! We picked tons of fresh strawberries at an orchard this past week and with the handful of fresh strawberries that I didn't use to make my favorite homemade strawberry jam, we added to this Strawberry Cheesecake Ice Cream. WOW was it gooooood, and unbelievably easy too. All of the flavors you love from a strawberry cheesecake, but even tastier as ice cream. 

Strawberry Cheesecake Ice Cream

Ingredients

• 1 pint fresh strawberries, washed, pat dry, and stems removed 
• 1 (8-ounce) package regular cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup heavy whipping cream
• zest from 1 small lemon
• 1/3 cup prepared graham cracker crust broken into pieces*

Instructions

1. Place the strawberries in your food processor and pulse just a few times until they are finely diced. Place in a tupperware, cover and refrigerate.
2. Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined. Freeze for about 4 hours or until semi-solid.
3. Remove the cream cheese mixture from the freezer and beat until creamy. Drain any excess juice from the strawberries and add them to the cream cheese mixture. Stir to combine. Add in chopped graham cracker crust and stir to combine. Freeze for at least 8 hours or until firm.
4. Remove the ice cream from the freezer about 15 minutes before serving.

Notes

*I will be honest, I just used a store-bought graham cracker crust and broke some pieces into the ice cream. You could also just use regular graham crackers, but the texture of the graham cracker crust is really delicious when frozen. 

Adapted from Our Best Bites

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Chicken Mozzarella Pasta with Roasted Tomatoes

Ingredients

• 2 cups cherry tomatoes, halved
• 2 teaspoon olive oil, divided
• 8 oz farfalle pasta (or other bite-size pasta like ziti or penne) 
• 1/2 of an onion, chopped
• 2 cloves garlic, minced
• 1lb boneless, skinless chicken breasts or tenders, cut into small pieces 
• salt and pepper
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 2 teaspoons dried parsley flakes
• 24 oz tomato sauce
• 1 cup grated mozzarella cheese, divided
• 1/3 cup chopped fresh basil, divided
• ¼ cup fresh grated parmesan cheese

Instructions

1. Preheat oven to high broil. Line a baking sheet with foil and place the cherry tomatoes on top, in a single layer. drizzle 1 teaspoon of olive oil on top and broil for about 3-4 minutes. Remove from oven and set aside.
2. Boil the pasta, just until al dente, according to package instructions. 
3. Meanwhile in a separate large, oven-proof pan over medium heat add the remaining teaspoon of olive oil. Add onion and saute for 2 minutes. Add garlic and cook for another 30 seconds. Add chicken pieces and cook for a few minutes until golden. Season with salt and pepper and add the oregano, basil, and parsley.
4. Stir in the tomato sauce and simmer for a few minutes. Add the roasted cherry tomatoes, 1/2 cup of mozzarella cheese, half of the fresh basil, and the cooked pasta. Toss to combine. Sprinkle remaining 1/2 cup of mozzarella and the parmesan cheese on top. Place in preheated oven and broil for a few minutes, or until the cheese is bubbly. Remove from oven and sprinkle remaining chopped fresh basil on top.

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