You can serve it immediately as soft-serve ice cream or freeze it for a scoopable consistency. This delicious ice cream is truly easy to make. It’s eggless, requires no cooking and no ice cream maker, and only contains four simple ingredients. However, if you want it frozen enough to scoop out, it requires a time commitment of about four hours, and you should be there to occasionally stir the mixture. So, this is a good recipe to make when you’re home anyway. I like to make it on the weekend, and my kids love helping me!
Ingredients
Instructions
Recipe Card
Frozen strawberries: You should use sliced frozen strawberries. Your food processor will have a hard time processing whole ones. Cream cheese: Please use full-fat cream cheese, and make sure it’s refrigerator-cold. Vanilla extract: Use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia glycerite. You can replace it with a granulated or powdered sweetener.
Place the sliced frozen strawberries in your food processor. Process them until finely chopped. Add the cream cheese cubes, vanilla, and stevia. Process until smooth. You can now enjoy a soft-serve ice cream! Stir the mixture a few times during the freezing process to prevent ice crystals from forming. Scoop the ice cream into dessert bowls and serve! This ice cream does get icy the longer it’s stored. Sometimes, I scoop out a serving and use a mini food processor to briefly process it into smooth soft-serve ice cream.
