Strawberry Cheesecake Ice Cream Lite Recipes

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STRAWBERRY CHEESECAKE ICE CREAM (LITE)



Strawberry Cheesecake Ice Cream (Lite) image

I adapted this recipe from Chef #34146's Recipe #24796 (with permission) making it lower in fat, carbs, and calories. Her recipe is so divine and I found myself making it so much that I just had to do something so we could enjoy it without the guilt. Dee has expressed appreciation for us posting this, and said she also makes it this way sometimes. :)

Provided by 2Bleu

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 6

8 ounces neufchatel cheese (or 1/3 reduced fat cream cheese)
1/2 cup Splenda sugar substitute
1 tablespoon lemon juice
1/2 teaspoon vanilla
8 large fresh strawberries
1 cup fat-free half-and-half

Steps:

  • Place all ingredients (except 4 strawberries) into a blender and mix well. Pour into ice cream machine and allow to churn for 20 minutes.
  • Meanwhile, chop remaining strawberries into small pieces. Add to machine and continue churning for an additional 5 minutes.
  • Serve as soft-serve or place into a plastic container, cover and freeze for later (if it lasts that long). :).

EASY STRAWBERRY CHEESECAKE ICE CREAM



Easy Strawberry Cheesecake Ice Cream image

When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 9

1 cup half-and-half cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 cup sugar
1 package (8 ounces) cream cheese, cubed and softened
1 cup heavy whipping cream
1-1/2 cups fresh strawberries
Sliced fresh strawberries or crushed graham crackers, optional

Steps:

  • Place the first six ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Remove to a large bowl., Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) , Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and graham crackers.

Nutrition Facts : Calories 234 calories, Fat 16g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

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