Desserts

Lemon Cheesecake Ice Cream

Prep PT5
Total 24 hours

Easy
Serves 14

TIP: Serve with an extra dollop of lemon curd and crumbled gingernut on top.

Compatible with

Contains Milk/Dairy

Cooking mode

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18g cream cheese
40g caster sugar
1 1/2 teaspoons vanilla bean paste
150ml double cream
230ml whole milk
75g lemon curd, for mix-in
4 gingernut biscuits, broken into pieces, for mix-in

Toppings (optional)

Extra lemon curd
2 gingernut biscuits, crumbled

Utensils

Step 1

Put the cream cheese in a bowl and heat in microwave for 5–10 seconds until soft and warm.
Step 2

Whisk sugar and vanilla into cream cheese until smooth. While whisking, slowly pour in the cream and milk until fully combined and sugar is dissolved.
Step 3

Pour base into empty tub, place lid on top and freeze for 24 hours.
Step 4

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5

Select ICE CREAM.
Step 6

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add lemon curd and gingernut pieces to the hole. Process again using MIX-IN program.
Step 7

Once processing is complete, remove ice cream from tub and serve immediately.