Strawberry cheesecake ice cream
6
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This ice cream dessert is simply divine and well worth the effort. Perfect for entertaining on a summer's day.
Ingredients
Strawberries
300 g, hulled and chopped
Low Fat Soft Cheese
200 g
Vanilla Extract
3 teaspoon(s), level
Caster Sugar
25 g
Low fat digestive biscuit
4 biscuit(s), crushed
Instructions
1
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.
2
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.
3
Stir in the crushed biscuits and freeze until completely frozen. Allow to soften at room temperature for 10 minutes before serving.
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