Serves: 3
Total Calories: 872
1. In a medium bowl, place strawberries and 1/4 cup of the splenda set aside until sugar dissolves, stirring several times.
2. In a large mixer bowl at high speed, beat cream cheese until smooth and fluffy. Beat in eggs, one at a time. Beat in remaining 3/4 cup sugar. At low speed, beat in sour cream, heavy cream and vanilla until blended. By hand, stir in sweetened strawberries until well blended. If desired, cover and chill to develop flavor.
3. Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Serve soft or pack to ripen
This Strawberry Cheesecake Ice Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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