Lemon cheesecake ice cream

Lemon cheesecake ice cream


Lemon cheesecake ice cream Recipe:

Serves: 6-8


1 Packet coconut biscuits, finely crushed
1/2 Cup (125ml) desiccated coconut
1/2 Cup (125g) butter, melted


1 Cup (250ml) cream
1Tub (250g) cream cheese
3/4 Cup (180ml) sugar
1/4 Cup (60ml) lemon juice
2 tbsp (30ml) grated lemon peel
1 Cup (250ml) ready-made lemon curd


Preheat oven to 160ºC.
Combine all the base ingredients until mixture resembles wet sand
Press into the base of a greased 20cm springform tin
Place filling ingredients into a blender and blitz until smooth. Pour onto base and freeze overnight.
Unmold cake, spread with lemon curd and serve.

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Lemon cheesecake ice cream

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