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Saturday, February 18, 2012

Peach Banana Cheesecake Ice Cream (GF)

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)
  SPLENDA® Granular
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
243.4/228.1 calories
2.9/2.7 g protein
23.6/21.0 g fat
5.6/7.8 g carbs


IvO said...

WOW! That looks absolutely LUSH! I can't wait to try it! I need to take out my ice cream maker from the box! Just one question... I found peaches in light syrup sweetened with splenda. Can I use those?

This kind of reminds me of my favorite Ben and Jerry's ice cream Peach cobbler... without the cobbler part but either way sounds delicious! and Thank you for sharing! :D


susiet said...

Oh my Jen! That looks completely amazing! I can hardly wait for the Fairfield peaches to come into season this April/May!!! :)Growing up we used to take a trip on Saturdays during the summer to this little drugstore where they made homemade peach ice cream. I never found any other as good as that - but this looks like it could be a strong contender for the title! :)

Jennifer said...

Ivonne - that would be perfect! :)

Oh, your childhood memory sounds wonderful, Susie. :)

susiet said...

It was so cool, Jen! It had a long mahogany bar and you sat on stools (it had a brass foot rail) and was an old soda jerk fountain. We looked forward to summers all year long! They only served the peach ice cream for a brief time when the peaches were ripe. The Texas Hill Country produces amazing peaches and everyone looks forward to peach season!!

Have an awesome day hon! Thanks for stopping by to see me. :hugs:

Jennifer said...

Sounds wonderful - the stuff sweet memories of made of. Thanks for sharing. :) Have a nice day too.

Loveforfood said...

i love that.

Eftychia said...

Today I was thinking about ice cream. The only thing that troubles me in this recipe is the heavy cream. Is there a substitute to this?

Rettakat said...

This sounds divine! I will definitely try it. Just not yet... I'm sitting here with a little space heater aimed at me to chase away the chills, LOL!

Tina said...

I think the title alone has won me over-yum! I would have never thought of blending peaches with bananas but it does sound like it works deliciously together. Your pictures are amazing and very enticing. Thanks for sharing this frosty treat!

Tina said...

Not sure if my comment went through, but this is a delicious creation-love the fruit blend. Buzzed you!

Curry and Comfort said...

What a wonderful ice cream with the flavors of cheesecake in it.!! I am definitely saving this one. :) Have a great week! ~ Ramona

Ann said...

Oh, YUM! This looks absolutely delicious and decadent! You'd never know it isn't totally indulgent! Thanks!

easyfoodsmith said...

YUM! Can't wait to try this ice-cream. It is looking creamy and purrfect!

Jennifer said...

Eftychia, if the fat is the problem, you could use half and half cream or otherwise use coconut milk. The fat is not a problem for low-carbers. The carbohydrates are what we minimize. This is especially useful for people with metabolic disorders - i.e. those producing too much insulin in response to eating carbohydrates. Fat does not make one fat in the absence of too many refined carbs. Carbs and fructose turn into fat very readily, however, because they stimulate insulin which is the fat-storing hormone. Hope that helps explain where low-carbers are coming from.

Jennifer said...

You too, Ramona.

Thanks, Easyfoodsmith!

You're welcome, Tina. Come to think of it - peaches and bananas combined are probably not that common. lol

Jennifer said...

Brr Loretta! Sounds cold over there where you are. ((HUGS))

Loveforfood - thanks for commenting.