No Churn Lemon Cheesecake Ice Cream
Servings: 10
Ingredients
For the ice cream mixture:
- 1 lemon, juice and zest
- 1 can/ 14 oz sweetened condensed milk , (397 ml)
- 1 ¾ cup/ 400 ml whipping cream, cold
- 1 tablespoon powdered sugar
- ¾ cup / 175 g cream cheese
- 2 teaspoons lemon extract , or lemon flavoured sugar
For garnish:
- ⅔ cup / 60 g cookie or graham cracker crumbs
- 3,5 oz / 100 g white chocolate
- juice from 1 lemon
Instructions
Garnish:
- Melt the white chocolate over a pan of simmering water (double boiler). Add juice from 1 lemon and stir until well combined. Cover with cling film and let sit in the freezer for 15 minutes, until preparing the ice-cream.
Ice Cream:
- In a small bowl combine juice from 1 lemon, lemon zest and lemon extract and stir.
- In a large mixing bowl combine condensed milk, cream cheese and the lemon mixture. Beat with an electric mixer at a high speed for 3-5 minutes until smooth and thick.
- Wash very well and wipe the beaters of the mixer before whipping the cream.
- In another mixing bowl whip the cream until stiff peaks form. Using a rubber spatula fold the cream into the condensed milk mixture, until well combined.
Assembly:
- Pour about ⅓ of the ice-cream into a large loaf pan. Spread on top ⅓ of the cookie crumbs and ⅓ of the white chocolate mixture (still liquid but thickened). Continue layering the ice-cream cheesecake until using all the ingredients. Cover the pan with cling film and let sit in the freezer for at least 8 hours.
Notes
- Before serving let the ice cream stay at room temperature for 10-15 minutes.
- Make sure the whipping cream has been cooled for at least 6-8 hours on the top rack of the fridge, before whipping it.
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