California Kiwi Cream Cheese Ice Cream
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Ingredients2 h 40 m servings 222 cals
Original recipe yields 8 servings
- 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.
- 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.
- 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.
Per Serving: 222 calories; 17.1 g fat; 14.1 g carbohydrates; 4.7 g protein; 53 mg cholesterol; 110 mg sodium. Full nutrition