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Cheesecake Ice Cream

Cheesecake Ice Cream


Makes about ten 1/2-cup servings

1 450g lowfat cream cheese, cut into 2.5cm pieces, at room temperature
1 can (420ml) fat free sweetened condensed milk
1 cup fat free half-and-half*
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon pure almond extract

Place cream cheese and sweetened condensed milk in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until smooth.

Stir in the half-and-half* and extracts. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached.
Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Serve in cups or cones, adding mix-ins while dispensing ice cream.

Nutritional information per serving: Calories 228 (33% from fat)  – carb. 29g  – pro. 8g  – fat 8g  – sat. fat 5g  – chol. 19mg  – sod. 317mg  – calc. 189mg  – fibre 0g

*Half-and-half is a term used for half full cream and half whole milk mixed together.

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