Cheesecake Ice Cream

Saturday, March 12, 2011

I am beginning to love the vanilla puddings! I used to not be able to stand them because they were just blah, but now they will definitely be on every order of mine. The reason is because they make great ice cream! Perfect for the upcoming warm months. I know there are already some soft serves out there, but there is no vanilla flavored or even plain chocolate flavored soft serves so that you can add your own extracts to doctor the taste for what you are craving that day. If I am craving coconut, pineapple, maple, butter pecan ice cream, I can have it now. I am no longer limited to coffee, chocolate mint and peanut butter ice cream. Also, try using chocolate pudding and mix some PB2 (Reeses), almond and coconut (for Almond Joy), or even heavenly hash from Cooking with Medifast. The possibilities are endless when you have chocolate and vanilla pudding to work with. What the heck! Try banana too while your at it. I do my ice creams a little different from the recipes I have seen. I don't even add ice because I do not plan to eat it right away and the ice tends to water it down some, at least when you add too much of it. All I do is make the pudding as suggested on the back of the package with 1/2 cup water and whisk it until it is well blended. Then I add my extracts in and put it in a little Pyrex bowl that come with a lid. Throw it in the freezer and wait for about 30 minutes to an hour. I actually make mine ahead of time (night before) so when I bring them out of the freezer they are rock hard. Not a problem! When I plan on having ice cream that day, I throw it in the fridge a few hours before I plan to eat it and it gets nice and soft or let it sit out for a bit. You can always add ice if you like. Follow the directions on the back of the soft serve package by adding 1/4 cup water and 1/2 cup ice so it doesn't get too watered down.

This particular recipe doesn't really taste like cheesecake, but it was very good. It probably needs more cream cheese to be more like cheese cake but I am not using more of my condiments. It has more of a vanilla flavor so I added a 1/2 tsp of lemon extract. The lemon helped give it a subtle refreshing lemon taste like a lemon pie. Love it! Try it with vanilla extract for more vanilla flavor. Enjoy!


Cheesecake Ice Cream
Slightly adapted from Cooking with Medifast

Ingredients:
Vanilla Pudding (1 Meal)
1/2 cup water
1 tbsp light cream cheese (1 Condiment)
1/2 tsp lemon extract - I added this to give it a subtle lemon flavor (1/2 Condiment)

Directions:
Combine ingredients in a bowl and whisk until well blended. Pour contents in a small bowl with a lid and freeze for at least 30 minutes. Or you can decrease the water to 1/4 cup and add 1/2 cup ice in a blender to eat right away as soft serve.

1 Meal and 1-1/2 Condiments

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