Ingredients Jump to Instructions ↓

  1. 3 cups sliced fresh strawberries

  2. 6 ounces reduced-fat cream cheese

  3. 2 cans (12 ounces each ) fat-free evaporated milk

  4. 1 can (14 ounces) fat-free sweetened condensed milk

  5. 1 teaspoon vanilla extract

  6. 1 cup reduced-fat whipped topping

Instructions Jump to Ingredients ↑

  1. 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. Yield: 2 quarts.


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