SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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
Ingredients
  • 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
Directions

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe