No-Churn Cheesecake Ice Cream is velvety and wanton with rich vanilla bean season. Fulfill your cheesecake and dessert yearnings in one solidified treat with only four fixings right now agitate frozen yogurt formula. The hardest part is hanging tight for it to freeze. Furthermore, not eating the whole cluster at a time.
It's rich, it's velvety, it tastes simply like cheesecake, just better since, well, it's frozen yogurt. Past that, it doesn't require a frozen yogurt machine to make it. Furthermore, frozen yogurt is forever my preferred gluten free treat!
The tang of the cream cheddar gives this frozen yogurt that genuine cheesecake-iness, yet the quintessence of the vanilla despite everything radiates through, with neither of the flavors overwhelming the other. It's smooth and just totally delicious.
Also try our recipe : NO CHURN MERMAID ICE CREAM #dessert #icecream #easy #paleo #recipes
- 8 oz cream cheese, light or regular, at room temperature
- 14.5 oz sweetened condensed milk, regular or fat free
- 1 tablespoon vanilla bean paste
- 1 pint heavy cream, well chilled
Instructions :
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.
- In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Gently fold the cream cheese mixture into the whipped cream.
- Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
Source : bit.ly/34wgSFB
Read more our recipe : Easy Pumpkin Roll Recipe #desserts #cakes #pumpkin #easy #healthyrecipes
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