Fructose Free Strawberry Cheesecake Ice Cream
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Learn more →Ingredients
8 servings
For the strawberry sauce
- 1 lb fresh strawberries, hulled and roughly chopped
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
For the ice cream base
- 8 oz cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups heavy cream, cold
- ¼ tsp salt
For the mix-in
- 4 full graham cracker sheets, broken into small pieces
Instructions
- 1
Combine the strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally and pressing the berries with the back of a spoon, until the strawberries have broken down and the mixture has thickened slightly, about 8–10 minutes. Remove from heat and let cool to room temperature, about 20 minutes. For a smoother sauce, press through a fine-mesh strainer, discarding the solids; for a chunkier swirl, leave it as-is.
- 2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth with no lumps, about 2 minutes. Add the powdered sugar, vanilla extract, and salt, and beat on medium until fully incorporated and fluffy, about 1 minute more.
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