We may be in the home stretch of summer, but there's still plenty of time to enjoy a few more frozen treats before we transition to apple pies and pumpkin-spice lattes. And who are we kidding: Is there really ever a wrong time to have ice cream?
This month's recipe features bite-sized squares of chocolate-covered strawberry cheesecake ice cream. Yes, you read that right. It's decadent, creamy, and the perfect little indulgence for an afternoon or nighttime snack. Enjoy!
Servings: 64 pieces
Ingredients
8 ounces cream cheese, softened
1 pint strawberry ice cream
1 cup graham crackers, crushed
1 cup strawberries, chopped
7 ounces (2 bars) dark chocolate
Garnish Graham crackers, crushed
Preparation
In a large bowl, blend cream cheese with an electric mixer until smooth.
Mix in the ice cream and blend well.
Add graham cracker crumbs and strawberries and mix into the ice cream.
In a parchment-lined 9x9 pan, pour in the ice cream mixture and even out the surface.
Freeze until solid, approximately 4-6 hours.
Just before removing the ice cream from the freezer, melt the dark chocolate in a small bowl by microwaving 30 seconds at a time until smooth, stirring each time.
Once ice cream is frozen, lift it from the pan using the parchment, then cut 8 rows across and 8 rows down to yield 64 pieces.
Evenly coat each piece with the melted chocolate and immediately sprinkle with graham cracker crumbs.
Place back in the freezer for 30 min.
Enjoy!