1 (25 ounce) can evaporated milk
1 (7 ounce) can sliced bananas
2 (3 ounce) packages cream cheese, softened
1 cup white sugar
2 teaspoons lemon zest
1 egg
1 teaspoon vanilla extract
2 fresh strawberries, sliced
1 cup butter
1 cup vanilla frosting
2 tablespoons hot water
In a large bowl, beat evaporated milk until thickened. Add bananas, beat until essence is dissolved. Stir in warmed cream cheese, sugar, lemon zest and egg.
Pour mixture into ice cream scoop forms or freezer bags. Freeze immediately. Cover and freeze at 20 degrees F (10 degrees C) or until set. For best results, refrigerate at least 3 hours or until frosting is set. Remove blanket from ice cream and cut into squares. Refrigerate fruit while serving.
When serving in 12 ounce ice cream forms, scoop shapes into dessert cups and place in freezer bags. If desired, freeze slices until ready to serve.