Lemon Cheesecake Ripple Ice Cream



Indulge in the tangy sweetness of lemon cheesecake combined with the creamy richness of ice cream, accented with a crunchy graham cracker swirl.

Ingredients:
  • 1 cup cream cheese
  • 1/2 cup sugar
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed graham crackers

Instructions:

Cream cheese, 1/2 cup sugar, lemon zest, and lemon juice should be mixed together in a bowl until the mixture is smooth

With a whisk, mix the heavy cream, milk, vanilla extract, and the last 1/2 cup of sugar in a different bowl

Put the cream mixture into an ice cream maker and churn it according to the directions on the machine

Crush the graham crackers and add them in the last few minutes of churning

Once the ice cream is smooth, put it in a container and add dollops of the lemon cheesecake mixture on top of it

To make ripples, use a knife to mix the lemon cheesecake mixture into the ice cream

Freeze for at least four to six hours, or overnight, until firm

Serve and have fun!


Comments

Post a Comment

Popular posts from this blog

Crock Pot Chicken Tacos

Image
This recipe for Crock Pot Chicken Tacos is great for a quick and easy weeknight meal. The slow cooker does all the work, and when it's done, you have tender, flavorful chicken that's great for tacos. Ingredients: 4 boneless, skinless chicken breasts 1 packet taco seasoning mix 1 cup salsa 1/4 cup chicken broth Tortillas, for serving Taco toppings e g , shredded lettuce, diced tomatoes, shredded cheese, sour cream Instructions: Put chicken breasts in the crock pot Place taco seasoning on top of the chicken Put salsa and chicken broth on top of the chicken Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred Use two forks to shred the chicken Put chicken in tortillas and top with whatever you want for a taco
Read more

Potato Leek Chowder

Image
A creamy and comforting chowder soup featuring the earthy flavors of mushrooms, the delicate sweetness of leeks, and the smoky richness of bacon, all balanced with tender potatoes and velvety cream. Ingredients: 4 slices bacon, chopped 1 tablespoon olive oil 2 leeks, white and light green parts only, thinly sliced 3 cloves garlic, minced 1 pound potatoes, diced 4 cups chicken or vegetable broth 8 ounces mushrooms, sliced 1 cup heavy cream Salt and pepper to taste Chopped fresh parsley for garnish optional Instructions: Put the chopped bacon in a big pot and cook it over medium-low heat until it gets crispy Take the bacon out of the pot and set it aside Leave the bacon grease in the pot If the pot needs more olive oil, add it Then add the garlic and leeks that have been sliced About 5 minutes of cooking will soften the food Put in chopped potatoes and chic
Read more