Nothing says summer like homemade ice cream and this no-cook, naturally gluten free strawberry cheesecake ice cream is easy and delicious.
When you make ice cream from scratch you know what all the ingredients are (no additives or preservatives), just creamy deliciousness with every bite.
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Homemade ice cream is a wonderful treat any time of year so if you don’t have an ice cream machine you might want to consider buying one. A hand crank ice cream maker, like a Donvier, is fairly inexpensive and simple to use. It takes just fifteen minutes to freeze your mixture into a luscious, creamy delightful treat. I’ve had mine for more than twenty years.
I store the metal insert of my ice cream maker in the freezer year round. When I decide I want to make homemade ice cream it’s ready. Some homemade ice cream recipes use a cooked custard base. That involves standing over a store so may not be your idea of fun in July. In the summer I prefer ice cream that dose not require cooking.
Homemade ice cream can be a fun way to involve guests in making dessert, ideal for a family barbecue or an outdoor meal by the lake. I like to prepare the mixture early in the day then have someone crank the ice cream as soon as they arrive. The ice cream then goes into the freezer until it is time to serve dessert.
Fresh, homemade ice cream in a little dish is nice. But if you need dessert for a special occasion here are some ideas to dress it up:
I look forward to sharing a more gourmet presentation for ice cream but today, as with every day in summer, plain old homemade ice cream is perfect. If it’s Canada Day be sure to add the little Canadian flag.
|425 g frozen strawberries in light syrup, thawed|
|250 g cream cheese, room temperature|
|3/4 cup white sugar|
|1 cup milk|
|1 Tbsp lemon juice|
|pinch of salt|
|1/2 cup whipping cream|
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