Dairy Free Lemon Cheesecake Ice Cream
- 1 cup cashew butter (220 grams)
- 1 cup coconut cream (240 grams)
- Zest and juice two lemons (5 grams zest / 50 grams juice)
- 2 tbs honey* (60 grams)
- 2 tbs maple (50 grams)
- 1 teaspoon vanilla (5 grams)
- Place the ingredients into your processor and blend until the mixture is smooth and well combined. Pour the mixture into a freezer safe container and freeze for 6 hours until set.
- Eat and enjoy.
Thermomix Method
- Place the ingredients into the bowl and blend at speed 9 for 15 seconds.
- Pour the mixture into a freezer safe container and freeze for 6 hours or until set.
*you can use rice malt syrup if you prefer.
Rate this recipe
Recipe
Based on 17 Review(s)
Dairy Free Lemon Cheesecake Ice Cream with Thermomix Instructions
Published
Rating
Based on 17 Review(s)