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Miss in the Kitchen- Strawberry-Lemonade Cheesecake Ice Cream

by Wyoming Livestock Roundup

I gave into my summer and ice cream cravings and whipped up this strawberry-lemonade cheesecake ice cream.  It is thick and creamy and the tart lemons mixed with the sweet strawberries are the perfect summer combination.  Like most of my other ice cream recipes, this has no eggs, so that means no cooking!  It’s a really special treat that can be made ahead and would be a great ending to a neighborhood barbecue or an afternoon of branding!



2 cups heavy whipping cream

1-14 ounce can sweetened condensed milk

4 ounces cream cheese, softened

1/2 cup lemon juice

1 tablespoon lemon zest

1 pound strawberries, diced

Combine cream, sweetened condensed milk and cream cheese until smooth.  Fold in lemon juice and pour into freezer bowl of ice cream maker.  Follow manufacturers directions.

Pour ice cream into a freezer safe bowl and fold in strawberries and lemon zest.  Freeze for 3 hours or until ready to serve.

Remove from freezer and allow to set about 15 minutes before serving.


I get a kick out of trying new barbecue sauces, and I picked up a bottle of Coca-Cola to experiment with. The Coca-Cola Barbecue Sauce was a big hit and was perfect for coating some baby back ribs. It makes a good size batch and you will have some sauce leftover, but I’m telling you – it won’t last long!


5 pounds baby back ribs

1 tablespoon coarse salt

1 teaspoon black pepper

2 cups Coca-Cola Barbecue Sauce

Preheat oven to 325° F.

Line a large baking sheet with foil.  Lay ribs over foil in a single layer.  Season with salt and pepper.  Cover with foil.  Bake for 1.5 to 2 hours, or until ribs are tender.

Remove from oven and brush with Coca-Cola Barbecue Sauce and return to oven for 10 minutes.  Remove from oven, turn ribs over and coat with barbecue sauce.  Return to oven for 10 minutes.  Remove from oven and once again turn ribs over and brush with barbecue sauce.  Return to oven for 5 minutes.


2 cups Coca-Cola

1 cup brown sugar

2 cups ketchup

1 tablespoons of Worcestershire Sauce

1/2 teaspoon liquid smoke

1 teaspoon coarse salt

1/2 teaspoon granulated garlic

1 teaspoon chili powder

Add Coca-Cola to a large saucepan or Dutch oven and place over medium heat.  Add brown sugar and stir until brown sugar is dissolved.  Stir in ketchup, Worcestershire sauce and liquid smoke.  Add salt, garlic and chili powder and stir until well combined. Bring to a boil, stirring often.  Lower heat to simmer and cook for 20 minutes.  Remove from heat and set aside until ribs are done.

Store leftovers in an airtight container in the refrigerator.



 Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at for more recipes.

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