The beast down home strawberry cream cheese ice cream perfect for a summer day.
•½ cups fresh strawberries, hulled and sliced
•¾ cup unsweetened coconut or almond milk
•⅔ cup granulated sugar
•1½ cups heavy cream
•¼ cup sour cream
•4 ounces cream cheese, room temperature
•1 teaspoon pure vanilla extract
No nutrition information available
1.Put the cream cheese into the bowl of a stand mixer fitted with mixing paddles. Mix the cream cheese on medium speed until very smooth. Gradually add the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, sour cream, and vanilla. On low speed, add the strawberries just until combined. Cover and refrigerate 1 to 2 hours, or overnight.
2.Stir the mixture gently. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.