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Strawberry Cheesecake Ice Cream

Cream cheese and half and half blend with frozen strawberries to create this decadent dessert. Top with whipped cream and fresh blueberries for a burst of color.
Strawberry Cheesecake Ice Cream

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegetarian

Yield:

460 g (2 cups)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 120 ml (½ cup) half & half
  • 85 g (3 ounces) cream cheese
  • (1 Tablespoon) fresh lemon juice
  • (¼ teaspoon) vanilla extract
  • 65 g (⅓ cup) granulated sugar
  • 225 g (1½ cup) frozen strawberries
  • 70 g (½ cup) ice cubes
  • (whipped cream) for topping
  • 40 g (2 cups) blueberries, for garnish

Directions

  1. Place half and half, cream cheese, lemon juice, vanilla extract, sugar, strawberries, and ice cubes into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Use the tamper to press ingredients into the blades.
  5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
  6. Stop machine. Do not over mix or melting will occur.
  7. Fill bottom half of serving glass with strawberry cheesecake ice cream. Layer with whipped topping, then fresh blueberries. Serve immediately.