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Cheesecake Ice Cream with Crumbled Macaroons
PHILADELPHIA CREAM CHEESE7Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. 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 tsp. vanilla extract (Passover)
- 2 tsp. grated orange peel (finely)
- 12 coconut macaroons (or chocolate Passover macaroons, crumbled)
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Directions
- 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.
- 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.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol60mg20% |
Sodium160mg7% |
Potassium170mg5% |
Protein5g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber0g0% |
Sugars20g |
Vitamin A15% |
Vitamin C4% |
Calcium15% |
Iron0% |
* 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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