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Cheesecake Ice Cream with Crumbled Macaroons
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Cheesecake Ice Cream with Crumbled Macaroons

1 Hour
1 Hr Prep
1 Hr Cook
Looking for a delish Passover treat? Try this cheesecake-flavor ice cream dotted with crumbly macaroon bits. (Psst—it's delish other times of year, too!)
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup sugar
1 cup plain low-fat Greek-style yogurt or dairy sour cream
1 cup half-and-half
1-1/2 tsp. Passover vanilla extract
2 tsp. finely grated orange peel
12 coconut or chocolate Passover macaroons, crumbled
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Let's Make It
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.
Kitchen Tips
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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