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Strawberry Cheesecake Ice Cream

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Found in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. It tastes like a berry topped cheesecake.

Serving size: 3/4 cup
Cal 234
Fat 4g
Protein 11g
Carb 38g
Fiber 1g
Sodium 171mg

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Ingredients

  • Ingredients:
  • 3 cups sliced fresh strawberries
  • 6 ounces reduced-fat cream cheese
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping

Details

Servings 10

Preparation

Step 1

Place strawberries in a blender; cover and process until smooth. In a large bowl, beat cream cheese until smooth. Beat in the evaporated milk, condensed milk, vanilla and pureed strawberries. Fold in whipped topping.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

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