Cheesecake Ice Cream with Strawberry Sauce
By MJH
Ingredients
- 3 cup low-fat vanilla yogurt
- 1 cup reduced-fat sour cream
- 6 Tbsp reduced fat cream cheese
- 4 Tbsp sugar, divided
- 1 tsp vanilla
- zest of 2 lemons, divided
- 3/4 lb strawberries, halved
- 1 Tbsp fresh lemon juice
- 2 Tbsp 1% milk
- 6 Tbsp fine graham cracker crumbs
- 1 oz dark chocolate, curled with a vegetable peeler
Details
Adapted from kitchendaily.com
Preparation
Step 1
In a food processor, combine yogurt, sour cream, cream cheese, 2 tbsp sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute.
Freeze in an airtight container until solid, 6 hours.
In a small saucepan, bring to a boil strawberries, remaining 2 tbsp sugar, 2 tbsp water, juice and 1 tsp zest; reduce heat and simmer until strawberries soften, 5 minutes.
Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.)
Divide ice cream among 6 bowls.
Top each with strawberry sauce, graham cracker crumbs and chocolate curls.
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