Strawberry Cheesecake Ice Cream
With minimal ingredients, low added sugar, and the easiest method, this Strawberry Cheesecake Ice Cream is an easy dessert to share with the kids. It is creamy and has the yummiest flavor!
Servings: 6
Calories: 194kcal
Equipment
Ingredients
- 1 ounce freeze-dried strawberries
- 8 ounces cream cheese (softened at room temperature)
- 1 cup plain Greek yogurt (whole-milk preferred)
- 2 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
- Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy. Stir in the strawberry powder.
- Add to a freezer-safe container, spreading evenly, and freeze for at least 4 hours. (If serving from frozen longer than that, let thaw at room temp for about 20 minutes to soften slightly)
Notes
- Store in the freezer for up to 2 months in an airtight container.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- If you can't find freeze-dried strawberries or just prefer to use fresh, stir in some of my Strawberry Sauce or Strawberry Rhubarb Chia Jam.
Nutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 131mg | Potassium: 165mg | Fiber: 1g | Sugar: 12g | Vitamin A: 509IU | Vitamin C: 58mg | Calcium: 75mg | Iron: 1mg