Cream Cheese Ice Cream with Ate

Mexican Chocolate-Chile Ice-Cream
  • Servings: 5 generous cups
  • Provided by:

    Ingredients Print Recipe

  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 quart premium vanilla ice cream
  • 4 ounces fruit paste (ate), finely diced (my favorite is guava, quince is more widely available)


In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy. Scrape down the bowl.

Remove the ice cream from its container and cut into thin slices. Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream. Stir in the diced fruit paste. Transfer the ice cream into a container and let it firm up for several hours in the freezer.

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