Strawberry Cream Cheese Ice Cream

February 8th, 2016 9:00 am by Kelly Garbato

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I’m not 100% sure of the genesis of this particular ice cream flavor, but I think it had something to do with carrot cake ice cream. As in, I really wanted to give it a try, but was one tub short of plain cream cheese for the icing swirl. Plain Tofutti cream cheese got me thinking about Daiya’s amazaballs strawberry cream cheese, one thing led to another, and – huzzah! – strawberry cream cheese ice cream. Just in time for Valentine’s Day.

(Actually I made this way back in October of last year, but held the post back so that it would be more timely. You’re welcome!)

Initially I thought that a cream cheese swirl/chunks of cream cheese a la cookie dough would be the ticket, but not so much! Solid cream cheese doesn’t freeze as well as ice cream batter and besides, I think the cream cheese flavor tastes better when evenly distributed throughout the ice cream rather than concentrated in little bites. Luckily my ice cream maker did such a thorough job of mixing the cream cheese with the batter – even when added near the end of the cycle – that I ended up with very few chunks.

My advice is to add the cream cheese as soon as the batter’s poured. 6 ounces (or 3/4 of a tub) will give you a nice flavor, but if you’d like your ice cream extra cheesy, maybe try a full 8 ounce tub for maximum effect. If you’re really feeling adventurous and want to give chunky a try, add the cream cheese during the last few minutes of the cycle.

 

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Strawberry Cream Cheese Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
1/2 cup sugar
1/2 teaspoon vanilla extract
6 to 8 ounces (3/4 to 1 whole tub) Daiya strawberry cream cheese

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. Add the soy creamer, remaining soy milk, and sugar to the saucepan. Cook on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry and vanilla extract immediately, whisking well. This should cause the milk to thicken noticeably.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the strawberry cream cheese to the ice cream at the beginning of the cycle.

5. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

 

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