Dessert: Strawberry Cheesecake Ice Cream Recipe

Ingredients

3 cups sliced fresh strawberries
6 ounces reduced-fat cream cheese
2 cans (12 ounces each) fat-free evaporated milk
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 cup reduced-fat whipped topping

Instructions

Place strawberries in a blender; cover and process until smooth. In a large bowl, beat cream cheese until smooth. Beat in the evaporated milk, condensed milk, vanilla and pureed strawberries. Fold in whipped topping.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving.

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