I can't believe that summer is almost over. Actually, for some kids, who are back in school already, summer IS over. Weather-wise, at least here, summer has a ways to go. BUT, I am aware it's not that way in other parts of the country, so I figured, I better post this recipe before it's too late.
If you follow Mary's blog, Barefeet in the Kitchen, you'll know she has been on an ice cream making frenzy this summer. It was hard to keep up, I must admit. There was at least one recipe, however, that stood out amoung the rest of them and it was this one - Chocolate covered strawberry ice cream..... enough said, right??
The one thing I changed that I wished I had not was the chocolate chips. I was lazy and just left them in as chips, but Mary melted them and had this chocolate swirl that went through the ice cream. Next time, I will definitely take the extra time to do it. Otherwise, the ice cream was some of the best I have had!!!
Chocolate Covered Strawberry Ice Cream
Slightly adapted from Barefeet in the Kitchen
4 oz cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1 teaspoon lemon juice
1 cup half and half
1 teaspoon vanilla
pinch of kosher salt
8 strawberries, washed and hulled
1/4 cup semi sweet chocolate chips
Combine the cream cheese, sour cream, sugar, lemon juice, half and half, vanilla and salt in a blender. Blend until smooth. Add the strawberries and puree until smooth once again. Pour into ice cream machine and freeze according to manufacturer's instructions. Add the chocolate chips in the last three minutes of churning. Pour into freezer safe dishes and freeze overnight. Let stand at room temperature for at least 20 minutes before scooping and serving. Enjoy!
One Year Ago: Old School BBQ Chicken
Two Years Ago: White Chocolate Chip & Raspberry Swirl Ice Cream
Three Years Ago: Parmesan Orzo with Salmon