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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°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.

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  • Meanwhile, place cheesecake cubes on a waxed paper lined pan and freeze at least 2 hours or until firm.

  • 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.

Nutrition Facts

260 calories; 17 g total fat; 10 g saturated fat; 85 mg cholesterol; 116 mg sodium. 24 g carbohydrates; 0 g fiber; 5 g protein; 206 RE vitamin a; 1 mg vitamin c; 61 mg calcium; 1 mg iron;

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