Strawberry Cheesecake Ice Cream
I found the recipe for this creamy and refreshing dessert in an old cookbook. Made in an ice cream freezer, it's wonderful for family gatherings. We love how it tastes like a berry-topped cheesecake. —Karen Maubach
Fairbury, Illinois10 ServingsPrep: 20 min. Process 20 min./batch + freezing
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
Directions
- 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. Yield: 2
- quarts.
Nutrition Facts: One serving (3/4 cup) equals 234 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 171 mg sodium, 38 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 fruit,