For the yogurt, use non-sweetened that comes in a large 500 g container, or sweetened ones in portions.
Bring cream cheese to room temperature, or microwave for 20 seconds to soften. Use a spoon to knead and make smooth.
Add yogurt to the cream cheese. Whisk well.
Pour into a flat tupperware container and freeze to harden. After 2 hours, mix everything until smooth. Freeze again to harden.
It will be just right after 3-4 hours. Serve with jam or any other sauce with fruits.
In the picture above, I served the ice cream with "Strawberry Sauce with a Microwave" (Recipe ID: 741667).
Story Behind this Recipe
I wanted to use up leftover cream cheese. I ended up with this ice cream when I was experimenting. It was so tasty that I posted the recipe here.
The ice cream will be the perfect firmness after 3 to 4 hours in the freezer. If you freeze it any longer and becomes too hard, set it aside briefly in room temperature to soften. You can make this either sweetened and non-sweetened, so adjust the sweetness to the jam you use.