Memorial day is only about a week away, and you know what that means…it’s almost officially summer! And I don’t care that the calendar says June 21st is the first day of summer. Everybody knows the summer season starts on Memorial Day. That’s usually when community pools open up, people swim in the lake for the first time all year, boats are brought out of storage, and the temperatures are juuuuuust below unbearably hot. Summer is my favorite season. I just love it, even when it’s too hot and humid to breathe outside. So I always look forward to the kickoff which is Memorial Day. Plus, I love the USA and I love our troops, so a day dedicated to their honor and sacrifice is much deserved.
For Memorial Day, my family always goes to my grandparents’ house on the lake. We grill some delicious food, go for boat rides, and swim. There’s usually some homemade ice cream involved too. This year, I got some awesome, patriotic ice cream bowls from Target for only $1 each! What?! So I couldn’t resist making some homemade ice cream in my cute bowls a little early.
This stuff is so. stinking. good. I’d go as far as to say it’s the best ice cream I’ve ever eaten. Which is a big statement for me because I usually love my ice cream chocolate flavored with chocolate chips and chocolate cookies and chocolate syrup…What I’m trying to say is, I like chocolate. But even though this recipe is chocolate free, I ABSOLUTELY LOVED IT! It was so refreshing! The ice cream itself has a subtle lemon flavor, increased by the lemon Oreos (which I’d never heard of before, but I love them). And the strawberry swirl just adds a whole other dimension. This ice cream is SO creamy and delicious. You just have to try it to know how good it is!
- 2 cups heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk (fat free works fine)
- 1/4 cup lemon juice
- 2 cups Lemon Oreos, broken into chunks
- 1/3 cup strawberry preserves
- Chill your metal bowl and/or beater blades for at least 30 minutes. Beat the heavy whipping cream until stiff peaks form.
- In a separate bowl, beat the cream cheese until creamy. Slowly add the sweetened condensed milk and beat again.
- Stir in the lemon juice. Gently fold in the whipped cream. Stir in the cookie chunks.
- Spoon a third of the mixture into a freezer safe container. Drop a few spoonfuls of strawberry preserves on top. Swirl gently with a knife. Repeat two more times, ending with strawberry swirls.
- Freeze until solid, about 4-6 hours. Store in the freezer in a covered container.
The lemon juice added to the mixture will result in an ice cream that is a little bit icier. Let the container sit out on the counter for a few minutes before serving to soften it up.
Adapted from: Inside Bru Crew Life