Recipe

Ingredients for a 24-oz pint:

• Strawberry, fresh (200 g)
• Cream cheese, light (2 tbsp)
• Cottage cheese, lowfat 2% milkfat, small curd (½ cup)
• Milk, 2% fat, ultra-filtered (1 ⅓ cup)
• Vanilla extract, pure (1 tsp)
• Lemon juice (1 tbsp)
• Salt (⅛ tsp)
• Monkfruit sweetner with allulose (2 tbsps)
• Instant pudding, zero sugar, cheesecake (14 g)

Instructions:

1. Blend everything together.
2. Freeze for 24 hours.
3. Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

This pint has all the good stuff from the previous attempts: cheesecake pudding mix, real cream cheese, and fresh strawberries. It’s fragrant, airy, and has the perfect soft-serve texture. The flavours were complete but quite subtle. It hits like a cool summer breeze.

The Good (what went well):

• The lemon juice bridge: The acidity from the lemon juice tied the rich cream cheese and sweet strawberries together.

The Bad (lessons learned):

• Soft flavours: Be more bold next time with the sweet, salty, and tangy.