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Strawberry and Cream Cheese Ice Cream

Makes: 8 servings Yield: 1 quart
Prep 20 mins Freeze 4 hrs 30 mins
Strawberry and Cream Cheese Ice Cream
  • 2  cups  strawberries
  • 1/2 8  ounce package  cream cheese, softened
  • 1  cup  milk
  • 1  cup  whipping cream
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  almond extract
  •  Red food coloring (optional)
  •  Finely chopped toasted almonds

1. Place berries in a medium bowl; mash with potato masher until crushed. Set aside.

2. In a large mixing bowl, beat cream cheese with electric mixer on medium to high speed until smooth. Add 1/2 cup of the milk, and beat just until combined. Add mashed berries, remaining milk, whipping cream, sugar, vanilla, almond extract, and, if desired, red food coloring; beat just until combined.

3. Freeze in a 2-, 3-, or 4-quart ice cream freezer according to the manufacturer's directions. Sprinkle with almonds before serving. Makes 1 quart (8 servings).

From the Test KitchenDietary Exchanges:
  • 1 other carbohydrate, 3 fat.
Nutrition Facts (Strawberry and Cream Cheese Ice Cream)
  • Servings Per Recipe 8,
  • cal. (kcal) 249,
  • Fat, total (g) 19,
  • chol. (mg) 59,
  • sat. fat (g) 11,
  • carb. (g) 18,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 69,
  • Percent Daily Values are based on a 2,000 calorie diet

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