Monday, June 24, 2013

CHEESECAKE ICE CREAM

Well, there's just nothing better on a hot day than ice cream, and hot days are finally here in Minnesota.  Just a couple weeks ago we were all very chilly it seems and now we're sweating and eating ice cream.  I have lots of cream cheese so I decided the ice cream for tonight would be Cheesecake flavor.  And it certainly is very much like cheesecake.  I am a bit dissapointed in that it does not remain scoopable after sitting in the freezer.  It's best right out of the ice cream maker, which is the way I like it best anyway... sort of soft serve.  But if you have leftovers, just stick it in the microwave to soften it for a few minutes, or let it sit out on the counter while you are eating your dinner.  The flavor was not a dissapointment at all.  It was great!

This would have been great topped with strawberries or blueberries, but I didn't have any! Or you could swirl some berry jam into it at the end if you like.

CHEESECAKE ICE CREAM                    

8 ounces  philadelphia 1/3 less fat cream cheese -- (you can use full fat if you prefer but this is less than 1 g. carb per serving and less calories)
1 tablespoon  lemon juice -- (more if you want it more lemony)
7.6 ounces  Nestle Media Crema table cream -- (in the mexican section usually)
1 1/2 cups  almond milk, unsweetened -- vanilla flavor
1 teaspoon  Stevia and Monk fruit -- (EZ Sweetz brand) OR sweetener equivalent to 1 cup sugar

Make sure all ingredients are chilled and your ice cream freezer has been in the freezer for 24 hours.

In medium bowl, add cream cheese and lemon juice and beat with electric mixer until smooth.  Add Nestle table cream, vanilla almond milk, and monk fruit and beat until smooth and creamy scraping the sides.

Pour into ice cream maker and process according to manufacturers instructions.

Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - -

Entire Recipe: 1197 Calories; 110g Fat (89.9% calories from fat); 18g Protein; 10g Carbohydrate; trace Dietary Fiber

8 one half cup servings/Per serving: 150 Calories; 14g Fat (89.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber


12 comments:

  1. Oh, I am so making this. Looks amazing! And no weird/scary ingredients.

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  2. Can this be made without an ice cream maker? And is there an equivalent to the Nestle crema? I am in Ireland and we have desert, whipping, single, double (heavy), and sour cream only.

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    Replies
    1. I have not tried it without an ice cream maker, but there is a method I use sometimes to make ice cream without, and a little quicker, is that I pour it into ice cube trays and then when they are almost completely frozen, but not quite, I put the cubes in my ninja blender or food processor and process. You can use heavy cream in place of the table cream

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  3. Looks so good! What is Nestle Media Crema table cream? I'm pretty sure I've never seen this before. I live in Western New York State. Is there something more generic that can be used?

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    Replies
    1. Nestle Media Crema or table cream is in the Mexican food section at Walmart, or you can just use heavy cream.

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  4. Wow, this sounds truly amazing, Ginny! Bookmarking to try! Thank you!

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    Replies
    1. Let me know what you think Jen! I really liked it straight out of the ice cream maker.

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  5. Where do I find monk fruit

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    Replies
    1. Some stores have it in the baking isle or you can get it on Amazon http://www.amazon.com/EZ-Sweetz-Stevia-Monk-Fruit-1-36oz/dp/B00AQ50DEM/ref=sr_1_4?ie=UTF8&qid=1402600670&sr=8-4&keywords=monk+fruit

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  6. What can you use in place of almond milk?

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    Replies
    1. Any kind of milk you would like. Adjust the carb and calorie count accordingly.

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