Lemon & Blueberry Cheesecake Ice Cream
- prep time - 3 mins
- cook time - 1440 mins
- total time - 1443 mins
- serves - 4
Bursting with zesty brightness and creamy indulgence, this Lemon & Blueberry Cheesecake Ice Cream is a refreshing twist on a classic dessert favourite. A silky blend of whipping cream, vegan cream cheese, and almond milk creates the perfect cheesecake-style base, while juicy blueberries add a burst of colour and fresh lemon tangy lift.
This recipe is part of our free ebook, Creami & Clean: Your Guide to Healthier Protein Ice Cream. For more delicious recipes like this one, download yours today.
Ingredients
- 150ml Plant-based whipping cream
- 50g Plant-based cream cheese
- 100ml Almond milk
- 80g BlueberriesÂ
- 30g Performance Vanilla
- Juice and zest of 1 lemon (50 ml)
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- Optional: Digestive biscuits crumbled to serve or as a mix-in
Instructions
- Prep: Blend all ingredients until smooth. Pour the mixture into a Ninja Creami tub, secure the lid, and freeze flat for 24 hours.
- Process: When ready to serve, remove the tub from the freezer and take off the lid. Place the tub into the outer bowl, lock it into the machine following the manufacturer's instructions, and select LIGHT ICE CREAM.
- Adjust Texture: If the ice cream is crumbly after the first spin, add 1 to 3 tbsp of plant-based milk, reassemble, and press RE-SPIN. Repeat if needed until creamy.
- Add Mix-Ins (Optional): To add extras, use a spoon to create a 4 cm-wide hole down the centre of the tub. Add the crumbled digestives, reassemble, and select MIX-IN.
