Desserts
Lemon Cheesecake Ice Cream
Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking method:
Ninja Ice Cream Maker NC300
- Prep Time: PT5
- Total time: 24 hours
- Skill Easy
- Serves 14 people
Lemon Cheesecake Ice Cream
TIP: Serve with an extra dollop of lemon curd and crumbled gingernut on top.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 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
Cooking mode
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Method
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Step 1
Put the cream cheese in a bowl and heat in microwave for 5–10 seconds until soft and warm.
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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.
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Step 3
Pour base into empty tub, place lid on top and freeze for 24 hours.
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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.
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Step 5
Select ICE CREAM.
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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.
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Step 7
Once processing is complete, remove ice cream from tub and serve immediately.
