Healthy Cheesecake Ice Cream Recipes

Truman Park Blog, Largo, MD  Celebrate the month with these delicious healthy ice cream recipes. Whatever you're celebrating, ice cream is the way to go!

No, it’s not National Ice Cream Month, but we don’t care. Today, we’re sharing two delicious cheesecake ice cream recipes for you to make in your Truman Park apartment. There aren’t many better ways to celebrate in Largo, MD than eating homemade ice cream. Whatever you’re celebrating, check out these frozen desserts from Desserts With Benefits. Who knew that cheesecake ice cream could taste this good—and still be healthy?

 

Cheesecake Ice Cream

Ingredients

32 oz Plain, Nonfat Organic Greek Yogurt, close to room temp

16 oz Organic Neufchâtel Cheese (or Less Fat Cream Cheese), room temp

1½ cups Unsweetened Vanilla Almond Milk

1 tbs Vanilla Creme-Flavored Stevia Extract

1 tsp Vanilla Paste (homemade)

¼ tsp Lemon Flavor

 

Directions

1. Freeze your ice cream maker bowl for 24+ hours.

2. In a blender, add all of the ingredients. Blend until completely smooth.

3. Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.

4. Transfer the ice cream into a freezer-safe dish. Cover and freeze until it’s the texture you prefer (~3-5 hours). Serve and enjoy!

 

Red Velvet Cheesecake Ice Cream

Ingredients

32 oz Low Fat Organic Cottage Cheese

124 g (½ cup) Roasted Beet Puree (see this post for Directions)

4 tsp Stevia Extract

1 tbs Vanilla Paste (homemade!)

1 tbs Natural Butter Flavor

2 tsp Apple Cider Vinegar

½ cup Unsweetened Vanilla Soy Milk (or “milk” of choice)

40 g (½ cup) Unsweetened Regular Cocoa Powder

 

Directions

1. Freeze your ice cream maker bowl for 24+ hours.

2. Place a large, freezer-safe bowl in the freezer (this is the bowl you will be storing the ice cream in so make sure it is large enough).

3. In a blender or food processor, add the cottage cheese, beet puree, stevia, vanilla paste, butter, and vinegar. Puree until smooth.

4. In a small bowl, whisk together the soy milk and cocoa powder. Pour into the blender/food processor and puree until smooth, scraping down the sides of the bowl when necessary.

5. Assemble the ice cream machine and bowl and pour the ice cream batter. Churn for 15-25 minutes, or until a soft-serve consistency.

6. Scoop the ice cream into the chilled dish and freeze until firm to your liking (usually takes 1-3 hours).  Scoop into bowls and serve!

 

Let us know what you thought of these delicious yet healthy recipes. Which one do you like most? Share in the comments. Thanks for reading!


 

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