Peachy Ice Cream Desserts

Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 10%
  • Fat: 2.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 43.6g
  • Fiber: 1.4g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 188mg
  • Calcium: 0.0mg


  • 2 1/2 cups light cheesecake chunk ice cream, softened
  • 1 1/2 cups sliced frozen peaches, thawed and coarsely chopped
  • 2 teaspoons lemon juice
  • 1/2 cup no-sugar-added peach spread
  • 1/4 cup amaretto, divided
  • 1 (11-ounce) package fat-free soft oatmeal-raisin cookies (such as Archway)


  1. Combine first 3 ingredients. Spread ice cream mixture into an 8-inch square pan. Cover and freeze 2 hours or until firm.
  2. Combine peach spread and 2 tablespoons amaretto in a small saucepan. Cook over low heat, stirring constantly, until peach spread melts; set aside, and keep warm.
  3. Place 1 cookie in each of 10 (2 1/2-inch) muffin cups. Firmly press cookies against bottoms and up sides of cups. Brush cookies evenly with remaining 2 tablespoons amaretto; let stand 15 minutes.
  4. Remove cookie cups from pan, and place on individual dessert plates. Scoop ice cream mixture into cookie cups. Drizzle evenly with peach spread mixture.
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