Skinny Strawberry Cheesecake Ice Cream
1 can evaporated milk ( 13 oz. ), chilled overnight
1/4 to 1/2 c granulated sugar
1 tsp vanilla extract
4 oz. low-fat cream cheese, softened
5 – 7 medium strawberries
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
Pour into a large mixing bowl.
Whip until fluffy, about 40 seconds.
Add the granulated sugar, slowly pouring into the bowl and whip until combined.
Add your vanilla extract and whip until combined.
Place the bowl in the freezer for an hour.
In the meantime, place the cream cheese in a food processor and mix for 30 seconds, until creamy.
Add strawberries and mix until all combined and smooth.
Pull out the ice cream from the freezer, whip for 1 minute, add the strawberry mixture and mix until combined. Place the bowl back in the freezer for 1 hour.
Whip the ice cream again on medium speed. The water in strawberries will make them freeze faster and they will be harder. You might have to let them sit on the counter for 15 minutes to soften.
Scoop and enjoy!
Store in the freezer in a container with a lid.
Note: You can add 2 medium strawberries, chopped, to your ice cream for strawberry bits. They will be frozen solid though, so it’s up to your likings if you like frozen bits of fruit in your ice cream. We tried both and loved it!
For a photo tutorial on making this type of ice cream, click here.