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.
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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