Strawberry Cheesecake Ice Cream
You can't go wrong with this strawberry cheesecake ice cream, made with cream cheese and strawberry pie filling, for a delectable treat.
Ingredients
- 14½ oz sweetened condensed milk, (1 can)
- 8 oz cool whip, (1 tub)
- 8 oz cream cheese, (1 brick) softened
- ¼ cup butter, plus additional ¼ cup, softened
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 15 golden oreos, (approximately ½ of a package)
- 21 oz strawberry pie filling, (1 can) such as Lucky Leaf
Instructions
-
Use a hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, ¼ cup of butter, lemon juice, and vanilla extract in a large bowl until smooth. Set aside.
-
In a food processor, process the Golden Oreos and remaining butter together until crumbly.
- Dump the crust "clumps" into the middle of the ice cream batter, don't stir.
-
Pour the strawberry pie filling over the crust "clumps." Use a large rubber spatula to gently fold the filling and crust into the ice cream batter.
-
Pour mixture into a standard loaf pan and freeze for at least 4 hours or overnight.
-
Serve and enjoy.
Nutrition
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