Strawberry Cheesecake Ice Cream
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, suggests Debra. Debra Goforth - Newport, Tennessee
16 Servings
Prep: 10 min. + freezing
Ingredients
* 1 package (8 ounces) cream cheese, softened
* 1/3 cup refrigerated French vanilla nondairy creamer
* 1/4 cup sugar
* 1 teaspoon grated lemon peel
* 1 carton (16 ounces) frozen whipped topping, thawed
* 1 package (16 ounces) frozen sweetened sliced strawberries, thawed
Directions
* In a large bowl, beat the cream cheese, creamer, sugar and lemon peel
* 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. Yield: 2 quarts.
*
Nutrition Facts: 1/2 cup equals
181 calories,
10 g fat (8 g saturated fat),
16 mg cholesterol,
44 mg sodium,
19 g carbohydrate,
1 g fiber,
1 g protein.