Description
The goodness of strawberry cheesecake in ice cream form, lightened up, but still just as luscious and creamy. Whipping the cream adds pockets of air to the ice cream, which help it stay softer for a little longer.
Ingredients
- 1 cup half & half
- 1/2 cup whipping cream
- 2 oz. Greek cream cheese or Neufchatel, softened
- 2 teaspoons vanilla
- 1/2 cup powdered sugar
- 1/2 teaspoon cream of tartar
- A pinch of salt
- About 4 oz. fresh or frozen strawberries, tops removed
Instructions
- Chill a large mixing bowl in the freezer until very cold. Put the half & half, whipping cream, cream cheese and vanilla in the cold bowl and beat for a few minutes until the mixture has poofed up significantly and looks light and fluffy, almost like whipped cream. Beat a little longer, sprinkling on the powdered sugar, a bit of time, and cream of tartar.
- Put the strawberries in a handi chopper or mini food processor and pulse several times so only very small chunks remain.
- Add the strawberries to the mixing bowl and beat again for a few minutes or until the mixture is thick and frothy.
- Pour into the canister of an ice cream maker and freeze according to manufacturer’s instructions. Enjoy immediately as soft serve, or put in the freezer for a few hours to harden a bit.
Notes
After a day or two in the freezer, the ice cream will get hard. Let it sit out on the counter for 15 – 20 minutes to soften before scooping it up to enjoy.
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Keywords: Ice Cream, Strawberry, Frozen