- 6 large ripe California kiwis, halved, or to taste
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup sugar substitute
- 2 cups half-and-half
- 2 teaspoons vanilla extract
- 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.
04/07/2018
recipepes.com
California Kiwi Cream Cheese ce Cream, recipe
PT15M
PT1H
5
455 calories
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