Strawberry Cheesecake Ice Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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, Illinois 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:
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.
2. 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.
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