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Contest-Winning Strawberry Cheesecake Ice Cream

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Total Time
Prep: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Debra Goforth, Newport, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

Light and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee

Test Kitchen Approved

Contest-Winning Strawberry Cheesecake Ice Cream

Contest Winner
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Yield: 2 quarts
Prep: 10 min
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Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup refrigerated French vanilla nondairy creamer
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
Text Ingredients

Directions

  1. In a large bowl, beat the cream cheese, creamer, sugar and lemon zest until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts

1/2 cup: 181 calories, 10g fat (8g saturated fat), 16mg cholesterol, 44mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.
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