8 oz cream cheese, softened
1 can sweetened condensed milk
1/3 cup heavy cream
2 tsp lemon zest
1 1/2 cups strawberries
15 Golden Oreos, Vanilla wafers, or a few graham crackers
Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with mixer on medium speed until well blended. Set aside.
Put Oreos, vanilla wafers, or graham crackers in large ziplock and break into chunks. Then dump in the ice cream batter.
Puree or pulse the strawberries until desired consistency. Then dump in the ice cream batter. I pureed mine until smooth, but you can certainly leave chunks in it.
Gently stir the filling and crust into the batter. If you want strawberry swirls, rather than having it incorporated in, only use a few strokes. Then pour mixture into a resealable container and freeze until firm, about 8 hours or so.
Note: I tried using an ice cream maker, but the ingredients in this recipe take longer to freeze. So, I recommend pouring into a freezable container as described above.
1 can sweetened condensed milk
1/3 cup heavy cream
2 tsp lemon zest
1 1/2 cups strawberries
15 Golden Oreos, Vanilla wafers, or a few graham crackers
Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with mixer on medium speed until well blended. Set aside.
Put Oreos, vanilla wafers, or graham crackers in large ziplock and break into chunks. Then dump in the ice cream batter.
Puree or pulse the strawberries until desired consistency. Then dump in the ice cream batter. I pureed mine until smooth, but you can certainly leave chunks in it.
Gently stir the filling and crust into the batter. If you want strawberry swirls, rather than having it incorporated in, only use a few strokes. Then pour mixture into a resealable container and freeze until firm, about 8 hours or so.
Note: I tried using an ice cream maker, but the ingredients in this recipe take longer to freeze. So, I recommend pouring into a freezable container as described above.
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