Strawberry cheesecake ice cream
8 hr 10 min
This ice cream dessert is simply divine and well worth the effort. Perfect for entertaining on a summer's day.
300 g, hulled and chopped
Low Fat Soft Cheese
3 teaspoon(s), level
Low fat digestive biscuit
4 biscuit(s), crushed
- Crush the strawberries with a fork until roughly mashed, then set aside. Beat together the yogurt, soft cheese, vanilla extract and sugar until smooth. Gently fold in the strawberries.
- Pour into an ice cream maker and churn according to a manufacturer's instructions or until the desired consistency. If you don't have an ice cream maker, pour the mixture into a freezerproof container and place in the freezer. Every 2 hours, beat vigorously with a wooden spoon or whizz in a blender. Repeat the process until almost completely frozen.
- Stir in the crushed biscuits and freeze until completely frozen. Allow to soften at room temperature for 10 minutes before serving.