Ingredients for Lemon Cheesecake Ice Cream Regular Or Diet For Electric Ice Cr
- 8 ounces cream cheese, softened
- Fresh Lemon Juice
- Egg Yolks
- Sugar
- Vanilla
- Half And Half
- Egg Whites
- Light Cream Cheese
- Egg Substitute
- Equal Sugar Substitute
- 1% Low Fat Milk
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How to Make Lemon Cheesecake Ice Cream Regular Or Diet For Electric Ice Cr
- In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
- Stir in the lemon zest and lemon juice until fully incorporated.
- In a separate bowl, whip the heavy cream (or light cream for diet version) until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- If using a regular recipe, add the sweetened condensed milk. For a diet version, use a sugar substitute like stevia or erythritol, adjusting to your preferred sweetness level.
- Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden.
- Serve and enjoy! Garnish with fresh lemon zest or berries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
549g
Fat
473g
Carbs
51g
