Cheesecake Ice Cream with Crumbled Macaroons

Name: Cheesecake Ice Cream with Crumbled Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 ounces (1 package) cream cheese, such as Philadelphia; ½ cup sugar; 1 cup plain Greek yogurt (or use dairy sour cream); 1 cup half-and-half cream; 1½ teaspoons Passover vanilla extract; 2 teaspoons finely grated orange peel; 12 Passover macaroons (coconut or chocolate), crumbled

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $3.49 /serving

Author : Ronnie Fein

passover recipes fourth of july

Cheesecake Ice Cream with Crumbled Macaroons

Ingredients

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8 ounces (1 package) cream cheese, such as Philadelphia½ cup sugar1 cup plain Greek yogurt (or use dairy sour cream)1 cup half-and-half cream1½ teaspoons Passover vanilla extract2 teaspoons finely grated orange peel12 Passover macaroons (coconut or chocolate), crumbled

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Instructions

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Step 2

Cut cream cheese into pieces and place in a food processor or electric mixer.

Step 3

Add sugar and mix at medium speed 3 to 4 minutes until well combined.

Step 4

Add yogurt and blend in thoroughly.

Step 5

Gradually add half-and-half and blend in thoroughly.

Step 6

Stir in vanilla extract and orange peel.

Step 7

Chill in refrigerator 45 minutes or until cold.

Step 8

Freeze in an ice cream maker according to manufacturer’s instructions. Add macaroon pieces just before mixture is thick enough to store in the freezer.

Step 9

Spoon into a container and transfer to freezer.