Skinny Strawberry Cheesecake Ice Cream

Skinny Strawberry Cheesecake Ice Cream

1 cup half-n-half
2/3 cup granulated sugar
3 tablespoons cornstarch
1 cup fat-free half-n-half
1 teaspoon vanilla extract
1 quart strawberries, stemmed, halved
4 ounces (1/2 a package) reduced fat cream cheese, softened
1/4 cup confectioners' sugar
4 whole reduced fat graham crackers, finely ground
1 tablespoon melted margarine spread (such as Earth Balance), or butter

In a large saucepan, over medium heat, bring half-n-half, sugar and cornstarch to a boil, whisking frequently. Strain into a large mixing bowl; whisk in fat-free half-n-half and vanilla until combined.

Blend up strawberries in a food processor until pureed; strain into mixing bowl with half-n-half mixture. Whisk until well combined. Cover and chill overnight.

To make the cheesecake mixture, beat cream cheese and confectioners' sugar until well combined and smooth. Beat in graham cracker crumbs and melted butter/spread until combined.

Freeze cream in an ice cream maker according to manufacturers' instructions. Place ice cream in a freezable container. Swirl in cheesecake mixture. Freeze for at least 4 hours before serving.

Makes 8 servings