Lemon Cheesecake Ice Cream
- 3 frozen bananas, chopped (400 grams)
- 2 tablespoons honey* (60 grams)
- 2 tablespoons maple syrup (50 grams)
- zest of two lemons
- 3 tablespoons lemon juice (50 grams)
- 1 teaspoon vanilla extract
- 250 grams full fat cream-cheese, chopped
- Place the ingredients into your processor and blend at high speed until the mixture is smooth and well combined. Pour the mixture into a freezer safe container and freeze until firm, approximately six hours.
- Serve. Eat. Enjoy.
Thermomix Method
- Place the ingredients into the bowl and blend at speed 10 for 30 seconds.
- Pour the mixture into a freezer safe container and freeze for 6 hours or until set.
- Serve. Eat. Enjoy.
*you can use rice malt syrup if preferred.
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Recipe
Lemon Cheesecake Ice Cream with Thermomix Instructions
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Based on 90 Review(s)