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.

THE RECIPE

INGREDIENTS

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

INSTRUCTIONS

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.
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.
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.
Remove the ice cream from the freezer about 15 minutes before serving.