| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★★☆☆ | ★★★★☆ |
Recipe
Ingredients for a 24-oz pint:
- Strawberry, fresh (316 g)
- Cream cheese, light (¼ cup)
- Cottage cheese, lowfat 2% milkfat, small curd (½ cup)
- Milk, 2% fat, ultra-filtered (1 cup)
- Vanilla extract, pure (1 tsp)
- Lemon juice (2 tsp)
- Salt (⅛ tsp)
- Monkfruit sweetner with allulose (¼ cup)
- Xanthan gum (¼ tsp)
Instructions:
- Blend everything together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
I wanted to make a creamier pint of strawberry cheesecake ice cream by using real cream cheese instead of the cheesecake instant pudding. Fresh strawberries were added directly to the pint for a fresh fruity taste. The overall flavour was decent but it felt a bit flat.
The Good (what went well):
- Strong strawberry aroma and taste: The fresh strawberries were very tasty and added a vibrant pint colour to the pint.
The Bad (lessons learned):
- Not enough cheesecake flavour: I’ll add back the cheesecake instant pudding mix next time. The cream cheese itself wasn’t enough to provide the full flavour.