It is hot and humid where
we live, so you can see this ice cream was quickly getting softer while I was
taking photos. Freshly made, you can put it in the freezer if you feel it
should be firmer, or you could add another couple of frozen strawberries and process.
INSTANT STRAWBERRY CHEESECAKE
ICE CREAM
Only 3 simple
ingredients to make this strawberry ice cream in a jiffy! It is delicious
and no ice cream maker required. I made this one day when I was craving
ice cream. My ice cream maker is broken (to be fair I had it for many
years), so you know how the story goes, “Necessity is the Mother of
Invention!” I can't emphasize enough - you're going to love this ice
cream!
8 oz regular cream cheese (250 g)
(not softened – straight from
the refrigerator)
24 oz frozen strawberries (680 g)
(unsweetened)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
OR use your own favorite sweetener, to taste!
OR use your own favorite sweetener, to taste!
In
food processor, process cream cheese (break up into bits first) until
smooth. Slice the frozen strawberries
(nuke briefly – maybe 30 seconds) with a knife into smaller pieces. Place on top of the cream cheese and process
along with the sweetener. Serve
immediately for soft serve or freeze for an hour for firmer, scoopable ice
cream.
Another way to make this: Process the frozen strawberries first until broken up into little bits and then add the cream cheese and sweetener....this is probably the easier route. Cut up the cream cheese into bits. With this method, you may need a bit of cream to get it to the point where it is smooth and well-combined. However, the upside is that the ice cream is cold and ready to eat right away, or you can freeze it for two or three hours before serving. It should still be scoopable. If not, nuke it briefly.
Helpful Hints: If the strawberries are frozen solid, stuck
to one another and covered in ice, nuke about 40 seconds. Then rinse under running cold water in a colander
to remove ice. Pat dry with paper
towels.
Yield: 4 cups (1 L)
1/2 cup (125 mL) per serving
124.4
calories
3.3
g protein
9.0
g fat
1.8 g fiber
7.0
g net carbs
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