Strawberry Cream Cheese Ice Cream
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Strawberry Cream Cheese Ice Cream
This ice cream tastes like strawberry cheese cake but can be made in 35 minutes. Usually you have to cook the ice cream mix first and let it cool before you can freeze it, but this mix is all cold and can actually be made just before you want to eat it. So easy and so tasty and perfect for Passover.
Times
- Prep Time : 5 min
- Cook Time : 30 minutes to freeze min
- Ready Time : 35 min
Servings
Ingredients
- 6 oz Temp Tee Whipped Cream Cheese
- 1 1/2 cup skim milk
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3/4 cup fresh or frozen strawberries
Directions
Blend the cream cheese and milk, lemon juice, sugar, salt and berries in a food processor or blender until smooth. Pour into the bowl of an ice cream maker and freeze according to manufacture’s instructions, about 30 minutes. Enjoy immediately if you like more of a soft serve experience or allow to harden a bit longer in the freezer. Enjoy.
Nutrients
Servings Per Recipe: 6
Amount Per Serving
- Calories: 145
- Total Fat: 7g
- Cholesterol: 21mg
- Sodium: 114mg
- Total Carbs: 19g
- Protein: 1.5g
About Tamar Genger MA, RD
comments
6 Responses to Strawberry Cream Cheese Ice Cream
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Dairy , Desserts , Passover Recipes, Shavuot , American , Gluten Free, No Bake Desserts , JOK Tested, Temp Tee
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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this looks absolutely amazing! i am gonna have to try it asap – not waiting for passover!
i made sour cream ice cream, why not cream cheese ice cream, too! looks delicious.
This looks like something I’d want even if its not Passover!
I’m not such an ice cream fan because most of the time it is too sweet. But the cream cheese gives this recipe a nice tangy taste I would think, so I will try it.
You mention Half & Half in the “directions”, but not in the list of ingredients>..how much?
I first made it with half and half then I tried it without to save some calories and it was a drop less creamy, but still really good, so I took it out. If you want to go for the extra fat you can sub 1/2 cup of skim milk for 1/2 cup half and half.