Contest-Winning Strawberry Cheesecake Ice Cream

Name: Contest-Winning Strawberry Cheesecake Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 2 quarts.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/3 cup refrigerated French vanilla nondairy creamer; 1/4 cup sugar; 1 teaspoon grated lemon zest; 1 carton (16 ounces) frozen whipped topping, thawed; 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

TOTAL TIME: Prep: 10 min. + freezing YIELD: 2 quarts.

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

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup refrigerated French vanilla nondairy creamer
1/4 cup sugar
1 teaspoon grated lemon zest
1 carton (16 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

Directions

1. In a large bowl, beat the cream cheese, creamer, sugar and lemon zest until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts

1/2 cup: 181 calories, 10g fat (8g saturated fat), 16mg cholesterol, 44mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.

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