Saturday, February 18, 2012
Peach Banana Cheesecake Ice Cream (GF)
PEACH BANANA CHEESECAKE ICE CREAM
This extremely flavorful ice cream is so fruity, yet rich and creamy good. It's summertime here and very hot, but if you live in cooler climes, squirrel the recipe away if ice cream makes you go brrr!
4 oz cream cheese (125 g)
Liquid sucralose to equal 21/4 cups (560 mL)
10 oz frozen peach halves,* (284 g)
(from canned, drained and rinsed)
1 frozen medium banana (optional)
2 cups heavy cream (500 mL)
2 tsp sugar free honey, optional (10 mL)
1/4 tsp banana extract (1 mL)
In food processor with metal blade, process cream cheese until smooth. Add liquid sucralose, OR SPLENDA® Granular, peaches and banana (if using), heavy cream, honey (if using) and banana extract. Process until smooth. Freeze in ice cream maker as manufacturer directs.
Helpful Hints: Nutritional Analysis: Please note that the 8 servings reflect nutritional values without banana in the ice cream and 9 servings reflect banana added. *Pat the peaches dry with paper towels before freezing to reduce icicles forming.
Yield: 8 or 9 servings
1/2 cup (125 mL) per serving
2.9/2.7 g protein
23.6/21.0 g fat
5.6/7.8 g carbs