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Lemon Cheesecake Ice Cream with Thermomix Instructions


Lemon Cheesecake Ice Cream with Thermomix Instructions

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
  1. 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.
  2. Serve. Eat. Enjoy.

Thermomix Method

  1. Place the ingredients into the bowl and blend at speed 10 for 30 seconds.
  2. Pour the mixture into a freezer safe container and freeze for 6 hours or until set.
  3. Serve. Eat. Enjoy.

*you can use rice malt syrup if preferred.

If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x

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Lemon Cheesecake Ice Cream with Thermomix Instructions
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sue January 6, 2017 - 4:58 pm

This looks amazing Bianca! Love your photography and food styling.

Bianca Slade January 8, 2017 - 3:09 pm

That is lovely to hear Sue! Thank YOU! I am glad you like it! I feel I have much to learn. x

sue January 8, 2017 - 4:07 pm

I can really notice the difference in your more recent recipes compared to earlier ones…not that there was anything wrong with those but you’ve really improved. The lighting and the way you set up the shot makes it look so appetizing!

Margaret Casey January 6, 2017 - 10:31 pm

Wow, this looks fabulous. However, would it be possible to substitute the cream cheese for coconut yoghurt, as I am allergic to dairy? Thanks Bianca for all your amazing recipes.

Bianca Slade January 8, 2017 - 7:58 pm

Thank you. Try it out and let me know what you think! It sounds lovely. x

dilu January 7, 2017 - 7:46 am

I would also like to know what you could use instead of the cream cheese if dairy free? Thank you.

Tina469 January 8, 2017 - 8:00 pm

Wow, so good. Love the flavours. We had 6 friends over and they all loved it. I managed to hide one serving that I’ll eat after dinner tonight. I’ll definitely be making this again. Tina

Bianca Slade January 15, 2017 - 8:38 pm

That is great to hear Tina! Thank YOU! I really apprecaite the feedback and I am glad you enjoyed it! x

indecisiveamy January 23, 2017 - 1:47 pm

I just made this with limes instead of lemons and it was amazing!! Your recipes never disappoint! Thanks for sharing them 🙂

Helen October 27, 2017 - 7:28 am

May I ask why full-fat cream cheese? I know some people (not I) have had issues with low-fat not setting in a cheesecake, but surely this isn’t so much of a factor in icecream?

Amanda December 29, 2017 - 11:08 pm

I made this today and it tasted amazing, who would have thought it was healthy. Husband loved it too. I didn’t put the lemon zest in as kids don’t really like it, and also used Rice Bran syrup instead of the honey because I needed to use it up but did use the maple syrup. Thank you for this recipe and all of your others, you’re amazing 🙂

NW girl March 24, 2018 - 1:52 am

I ordered the set of cookbooks. They are so pretty with their black covers and gorgeous photos! I love the delicious recipes, the personal notes and poems and how you have a mouth-watering picture beside each recipe. I will be getting some for gifts. They are beautiful, heartfelt and will be frequently used. Thanks!

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Karelle Johnson February 26, 2020 - 3:37 pm

Just wondering if this ice cream and others on your site are able to be made 3 weeks before needed? Thank you

Jody March 16, 2020 - 12:25 am

I was so intrigued by the recipe but didn’t have any cream cheese on hand. I did however have yoghurt so thought I would try that as a substitution and make a frozen yoghurt …WINNER 💜. Thanks for the inspiration 🙏


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