It is September … already!

Halloween merchandise is popping up in stores … Christmas too!

I know it happens every year at this time … but I’m still amazed how quickly time passes!

Summer just can’t be over … I still have strawberries in the fridge!

Which brings me to this …

Strawberry Cheesecake Ice Cream … made with no eggs or ice cream maker!

It was very easy and after all, I needed to use the strawberries before they spoiled 😉   I also had some heavy cream that reached its expiration date and I wanted to use it up.

I found a recipe from Kraft Foods and had to make some alterations because of what I had on hand.

I used an 8 cup measuring cup and hand mixer to mix cream cheese and powdered sugar … added the heavy cream and whipped until thick and fairly stiff.  I left the beaters in the mixture and put it in the freezer for about an hour …

Add the strawberries and graham crackers …

Whip it … whip it good …

Cover it and put it back in the freezer … which seems like forever!  This is a good time to test your patience … then reward yourself … maybe a few more people, too …

Now, ask yourself … which bowl should I eat?

Strawberry Cheesecake Ice Cream

(adapted from Kraft Foods)

• 4 ounces light cream cheese (softened)
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1-1/2 cups chopped fresh strawberries (plus extra for garnish)
• 3 graham crackers (plus extra for garnish)

1. In a medium mixing bowl, use a  mixer to beat cream cheese and powdered sugar.  Add heavy cream and beat until thickened and fairly stiff.  Place in freezer for 1-2 hours.
2. Add chopped strawberries and broken graham crackers.  Use a mixer to combine well and beat for 1-2 minutes.  Cover tightly and place back in the freezer for 8 hours or until firm.
3. Remove dessert from freezer 15 minutes before serving.  Garnish with extra sliced strawberries and graham crackers.  Makes about 8 servings.

I love ice cream … but, am ready for autumn and some cooler temperatures … how about you?