Peach Cheesecake Ice Cream Sundae

Cubes of purchased cheesecake combined with vanilla ice cream and fresh peaches make an irresistible summer dessert. Give the frozen dessert a try on especially hot summer days.

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Peach Cheesecake Ice Cream Sundae

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  • Makes: about 2 quarts

Peach Cheesecake Ice Cream Sundae

Directions

  1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine peach slices, butter, and brown sugar. Transfer peach mixture to prepared pan and roast about 20 minutes or until tender; cool. Chill peaches until ready to use.
  2. Meanwhile, place cheesecake cubes on a waxed paper lined pan and freeze at least 2 hours or until firm.
  3. Place ice cream in a large bowl and stir with a wooden spoon to soften. Stir in frozen cheesecake cubes and half of the cooled roasted peaches. Transfer ice cream mixture to a freezer-safe container and freeze a few hours or until firm. To serve sundaes, top scoops of ice cream with remaining peaches and sprinkle with graham cracker pieces.
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Nutrition Facts (Peach Cheesecake Ice Cream Sundae )

  • Per serving:
  • 260 kcal ,
  • 17 g fat
  • (10 g sat. fat ,
  • 85 mg chol. ,
  • 116 mg sodium ,
  • 24 g carb. ,
  • 0 g fiber ,
  • 5 g pro.
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