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Strawberry Cheesecake Ice Cream
1 8-ounce (227 g) package
cream cheese (softened)
2 cups (500 ml) frozen strawberries
(slightly thawed)
2 (14-ounce [396 g]) can sweetened
condensed milk
Allow cream cheese to soften and the strawberries to become slightly thawed. In a
medium bowl, beat cream cheese until fluffy. Gradually add condensed milk until
smooth, (you may use a hand mixer). Mix in heavy whipping cream and vanilla.
Chop strawberries into small pieces and stir into mixture. Stir in graham cracker
crumbs. Mix well. Pour into canister.
Fruit Sherbet
3 12-ounce (350 g) bags frozen fruit,
unsweetened (strawberry, peach,
pineapple or combination)
In a blender or food processor, combine all ingredients and process until well
blended and smooth. Pour into canister.
Strawberry Sorbet
1
1
⁄
2 cups (375 ml) sugar
3 cups (750 ml) water
Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low
and simmer until all sugar is dissolved. Remove from heat. Refrigerate until chilled.
Puree strawberries; add lemon juice and sugar water. Mix well. Pour into canister.
Chocolate Chip-Mint Frozen Yogurt
2 2-pound (907 g) containers
plain yogurt*
6 ounces (170 g) unsweetened
chocolate, chopped
Chop chocolate into small pieces. Combine all ingredients. Mix well. Pour into
canister.
Frozen Blueberry Yogurt
2 16-ounce packages frozen
blueberries, slightly thawed
(3
1
⁄2 cups [875 ml]
2 2-pound (907 g) containers
plain yogurt*
Mash berries. Combine remaining ingredients. Refrigerate until chilled. Mix well.
Pour into canister.
Frozen Strawberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen strawberries
(processed with juice).
Frozen Raspberry Yogurt Variation
Replace blueberries with 2 16-ounce packages (454 g) frozen raspberries.
* For milder yogurt taste, replace the plain yogurt with vanilla-flavored yogurt.
2 cups (500 ml) heavy whipping cream
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) graham cracker crumbs
3 16-ounce bags (454 g) fresh or
thawed frozen strawberries
3 tablespoons (45 ml) lemon juice
2 teaspoons (10 ml) mint extract
2 cups (500 ml) sugar
1
1
⁄2 cups (375 ml) half ’n half
1
1
⁄2 cups (375 ml) sugar
1
1
⁄2 cups (375 ml) half ’n half
9 cups (2.25 L) half ’n half
1
1
⁄
2 cups (375 ml) sugar
3 tablespoons (45 ml) lime juice
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