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California Kiwi Cream Cheese Ice Cream

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"Enjoy this sweet treat, made with California kiwis, as a cheesecake sundae, or simply on its own. To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust."
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2 h 40 m servings 222 cals
Original recipe yields 8 servings


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  1. Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool.
  2. Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes.
  3. Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.


  • Cook's Note:
  • Use whiter sugar for a non-keto version.

Nutrition Facts

Per Serving: 222 calories; 17.1 g fat; 14.1 g carbohydrates; 4.7 g protein; 53 mg cholesterol; 110 mg sodium. Full nutrition

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