This might be one of my favorite new creations. I wish I’d thought of this at the beginning of summer. (Maybe then I wouldn’t have been called out by Foursquare for going to Sweet Frog 3 times in one week.) Oops.
I had some cream cheese left in my fridge from making these truffles, and I needed something to do with it. I could have made more Cheesecake Stuffed Strawberries, but I was in the mood for a frozen treat.
So a little experimentation, a few failed attempts, and I finally created my new favorite frozen treat.
Strawberry Cheesecake Ice Cream
- 1 cup frozen strawberries
- 3/4 cup almond or soymilk (or regular milk)
- 1/4 cup plain greek yogurt
- 1 tbsp cream cheese
- 6-8 drops vanilla stevia (or sweetener of choice)
- Optional: pinch of xanthan gum for thickening
Ready for this? The instructions are laughable. Throw everything into a blender, and pulse until combined. Then you can either eat it right away, or for a more “ice cream” like treat, put it in the freezer for a few hours until it firms up a little more.
Can we talk about how a serving of this stuff only has 80 calories? I mean, you could eat the whole recipe in one sitting, and still be eating less calories and fat than just a mere 1/2 cup of “premium” ice cream. And who eats just half a cup? I really don’t know who those servings are for. For the full nutritional info per serving, click here.
I think next time… I’ll try it with blueberries…