Cheesecake Ice Cream with Crumbled Macaroons

PHILADELPHIA Cream Cheese
7Ingredients
280Calories
60Minutes

Ingredients

  • 8 ounces philadelphia cream cheese
  • 1/2 cup sugar
  • 1 cup Greek-style yogurt (plain low-fat, or dairy sour cream)
  • 1 cup half and half
  • 1 1/2 teaspoons vanilla extract (Passover)
  • 2 teaspoons grated orange peel (finely)
  • 12 coconut macaroons (or chocolate Passover macaroons, crumbled)

Directions

  1. Cut the cream cheese into pieces and place in a food processor or electric mixer. Add the sugar and process or mix at medium speed for 3-4 minutes or until well combined. Add the yogurt and blend it in thoroughly. Gradually add the half-and-half and blend it in thoroughly. Stir in the vanilla extract and orange peel.
  2. Chill in the refrigerator for about 45 minutes or until cold. Freeze in an ice cream maker according to manufacturer’s instructions. Just before the mixture is finally thick enough to store in the freezer, add the macaroon pieces and stir them in. Spoon into a container to freeze.
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NutritionView more

280Calories
Sodium7%DV160mg
Fat29%DV19g
Protein10%DV5g
Carbs7%DV22g
Fiber0%DV0g

PER SERVING *

Calories280Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat11g55%
Trans Fat
Cholesterol60mg20%
Sodium160mg7%
Potassium170mg5%
Protein5g10%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber0g0%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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