Summer Strawberry Cheesecake Ice Cream
Strawberry cheesecake transformed into this incredibly delicious ice cream.
Servings 2 quarts
- 2 cups heavy cream
- 1 can sweetened condensed milk (I use fat free)
- 2/3 cup sugar
- 8 ounces whippped strawberry cream cheese
- 1 pound fresh strawberries, hulled and diced
- 2 teaspoons vanilla
In a stand mixer with a whisk attachment beat cream until stiff. Add in condensed milk and sugar. Allow to mix until combined. Add in cream cheese. Continue to mix until cream cheese is no longer lumpy. Fold in strawberries and vanilla.
Freeze according to your ice cream makers instructions or pour into a shallow container and freeze 6 hours or overnight before serving.