Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream


  • ½ cup ice cubes
  • 1 packet California strawberry pudding mix
  • 6 oz. plain soy milk
  • 1 strawberry cheesecake bar, chopped


In a blender, crush ice cubes to achieve an icy consistency. Add remaining ingredients; blend until mixed. Remove from blender and put into a bowl. Mix in the chopped bar and stir until pieces are distributed throughout. Freeze for 15 minutes or serve immediately for a softer treat.

Nutritional Facts:

Calories 250 – Protein 30g – Carbohydrate 22g – Fat 8g – Fiber 1g