Lemon cheesecake ice cream

Lemon cheesecake ice cream

 

Lemon cheesecake ice cream Recipe:

Serves: 6-8

Base:

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

Filling:

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

Method:

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.

For more recipes visit My Alberton

Lemon cheesecake ice cream

You may also like...