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Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee
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Nutritional Facts 1/2 cup equals 181 calories, 10 g fat (8 g saturated fat), 16 mg cholesterol, 44 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Strawberry Cheesecake Ice Cream in Simple & Delicious July/August 2009, p33
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Reviewed on Sep. 06, 2010 by mariya
Just perfect!!!Lovely creamy texture, everybody liked it.Next time I will try the recipe with blueberries.
Just perfect!!!
Lovely creamy texture, everybody liked it.
Next time I will try the recipe with blueberries.
Reviewed on Aug. 25, 2010 by grandchildren 8
grea !!!!!!!!!!t
Reviewed on Aug. 25, 2010 by pickbet5239
Very good recipe. The ingredients call for refrigerated nondairy creamer so I used liquid. I agree that we don't need to go on and on about the recipe if we don't approve. We all know which foods we shouldn't live on. Desserts eaten now and then won't kill us, in my opinion.
Reviewed on Jul. 20, 2010 by LeLimey
Round of applause to coppertop from me! Desserts are a treat and whilst it's nice to discuss ways of changing them for people who are diabetic etc it's unfair to flame if this isn't your thing.I hate cottage cheese with a passion so wouldn't try a recipe with it in. If you feel the same about other ingredients, walk on by.Not all recipes are for everyone.Now for my comments on the actual recipe.YUMMMMY!The first time I made it I absolutely loved it and I'm making it again today at almost immediate repeat request as a birthday treat, however, this time I'm putting some broken up graham crackers in as well just to give it that extra little touch. I kind of like that in a cheesecake ice cream!!
Round of applause to coppertop from me! Desserts are a treat and whilst it's nice to discuss ways of changing them for people who are diabetic etc it's unfair to flame if this isn't your thing.
I hate cottage cheese with a passion so wouldn't try a recipe with it in. If you feel the same about other ingredients, walk on by.
Not all recipes are for everyone.
Now for my comments on the actual recipe.
YUMMMMY!
The first time I made it I absolutely loved it and I'm making it again today at almost immediate repeat request as a birthday treat, however, this time I'm putting some broken up graham crackers in as well just to give it that extra little touch. I kind of like that in a cheesecake ice cream!!
Reviewed on Jul. 18, 2010 by coppertop97
OMGosh people!! You all act like you are eating this all day long every day of your life. It's a fraking DESSERT!! I've made it w/ low fat cream cheese, low fat non dairy creamer, low fat cool whip & it was delicious. BUT as w/ all things MODERATION IS KEY - stop complaining about ingredients if you clearly are not going to make the recipe, it's ANNOYING!!
Reviewed on Jul. 17, 2010 by MommaStob
Honest fat from cream cheese, cream, butter, etc. are GOOD for you. It's the fake fats and chemicals that aren't.
Reviewed on Jul. 16, 2010 by mikesbestgirl
I have a question. Is the refrigerated nondairy creamer a liquid or power?
Reviewed on Jul. 16, 2010 by MaysC01
I made this for a camping trip & shared w/others campers. One young fella in his 80's came by & said "the only thing wrong is..there just wasn't enough." I've made it 3 times since and EVERYONE loves it.
Reviewed on Jul. 16, 2010 by flautatime
This was so delicious and creamy. I do agree that it is much healthier by using reduced fat ingredients and splenda in place of sugar. My husband is diabetic, and it was wonderful for him to enjoy this guilt free treat. Thanks so much for posting!
Reviewed on Jul. 15, 2010 by wombatt
dougjanie......you couldn't be more right! people just need to think alittle and come up with changes.ya don't have to make this word by word
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