Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 55.0
- Total Fat: 0.7 g
- Cholesterol: 4.2 mg
- Sodium: 84.7 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.2 g
View full nutritional breakdown of Strawberry Cheesecake ice cream calories by ingredient
Strawberry Cheesecake ice cream
Submitted by: ALFVAENIntroduction
This is slightly modified version of the Strawberry Cheesecake Shake recipe by Oilpainter. This is slightly modified version of the Strawberry Cheesecake Shake recipe by Oilpainter.Number of Servings: 5
Ingredients
-
Milk, 1% - 1/2 cup
Breakstone Cottage Cheese 2% - 1/2 cup
Penzey's Mexican vanilla extract - 1 tsp
Dole frozen unsweetened strawberries, not thawed - 2 cup
Splenda - 6 packets (6g)
Directions
Place into blender and blend until smooth and all lumps are gone (at least 30 seconds):
Milk, 1% - 1/2 cup
Breakstone Cottage Cheese 2% - 1/2 cup
Penzey's Mexican vanilla extract - 1 tsp
Splenda - 6 packets (6g)
Then add:
---2 cups (300 grams) Strawberries, frozen, unsweetened
Add frozen strawberries a few at a time, blending in-between each addition until all are added and shake is smooth. This should make 2 and 1/2 cups of thick liquid.
Pour into 5 1/2 cup containers (such as Glad Mini Rounds), cover each, and freeze for at least 1 hour.
Serving Size: Makes 5 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ALFVAEN.
Milk, 1% - 1/2 cup
Breakstone Cottage Cheese 2% - 1/2 cup
Penzey's Mexican vanilla extract - 1 tsp
Splenda - 6 packets (6g)
Then add:
---2 cups (300 grams) Strawberries, frozen, unsweetened
Add frozen strawberries a few at a time, blending in-between each addition until all are added and shake is smooth. This should make 2 and 1/2 cups of thick liquid.
Pour into 5 1/2 cup containers (such as Glad Mini Rounds), cover each, and freeze for at least 1 hour.
Serving Size: Makes 5 1/2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ALFVAEN.
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