Skinny Strawberry Cheesecake Ice Cream

July is the National Ice Cream Month! Just in case you didn't know that already.

You know how much I love my whipped milk ice cream though. I made them countless times. Chocolate was a favorite for a while, but then I went a step further and turned them into my Hubby's favorite dessert. Cheesecake ice cream... Mmmm.... Cheesecake ice cream....

Yeah, I said it twice. So you can really get hungry for them. :) ( I am so evil :) )

Aaaaanyways, as I am not done with strawberries this season, I added them to my ice cream and POW!

Gorgeous, delicious, soooo creamy and actually good for you.

Remember, the whipped milk ice cream has only two ingredients. Evaporated milk and some sugar. No eggs, heavy cream or half and half. Add low-fat cream cheese and fresh juicy strawberries ( so sweet that you can easily decrease the amount of sugar ). Still creamy and doesn't make you feel like you are settling for less. Because you should never do that. No settling for less when it comes to a dessert. That defeats the purpose. When you want to make it healthy, it still has to taste amazing. 

And these ice cream do!

Add sprinkles just for fun. 

Sprinkles makes anything look fun and festive. 

Besides they get cheers in our house. 

"SPRINKLES!!"

Skinny Strawberry Cheesecake Ice Cream

1 can evaporated milk ( 13 oz. ), chilled overnight
1/4 to 1/2 c granulated sugar
1 tsp vanilla extract
4 oz. low-fat cream cheese, softened
5 - 7 medium strawberries
sprinkles

Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
Pour into a large mixing bowl.
Whip until fluffy, about 40 seconds.
Add the granulated sugar, slowly pouring into the bowl and whip until combined.
Add your vanilla extract and whip until combined.
Place the bowl in the freezer for an hour.
In the meantime, place the cream cheese in a food processor and mix for 30 seconds, until creamy.
Add strawberries and mix until all combined and smooth.
Pull out the ice cream from the freezer, whip for 1 minute, add the strawberry mixture and mix until combined. Place the bowl back in the freezer for 1 hour.
Whip the ice cream again on medium speed. The water in strawberries will make them freeze faster and they will be harder. You might have to let them sit on the counter for 15 minutes to soften.
Scoop and enjoy!
Store in the freezer in a container with a lid.

Note: You can add 2 medium strawberries, chopped, to your ice cream for strawberry bits. They will be frozen solid though, so it's up to your likings if you like frozen bits of fruit in your ice cream. We tried both and loved it!

For a photo tutorial on making this type of ice cream, click here.

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For all of you interested in the Blue Ribbon Challenge, I updated the page. To see what is this month's theme, click here. :)

xoxo,