Quick and Easy Lemon Cheesecake Ice Cream

Quick and Easy Lemon Cheesecake Ice Cream


Lemon Cheesecake Ice Cream

  • 3 frozen bananas, chopped (400 grams)
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • zest of two lemons
  • 3 tablespoons lemon juice
  • 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.
Rate this recipe
Recipe
Quick and Easy Lemon Cheesecake Ice Cream
Published
Rating
3.5 Based on 34 Review(s)
  • sue

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

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

      • sue

        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

    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.

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

  • dilu

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

  • Tina469

    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

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

  • indecisiveamy

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

  • Helen

    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?