Low Carb Lemon Cheesecake Ice Cream (Ninja Creami)
This Ninja Creami Low Carb Lemon Cheesecake Ice Cream hits every note: creamy, tangy, and packed with real lemon flavor, all at 4g total carbs per serving.
Servings: 4 servings
Calories: 102kcal
Cost: $10
Ingredients
- 2 tablespoon fresh lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ cup powdered sweetener sugar substitute
- ¼ teaspoon xanthan gum
- 1.5 cups unsweetened vanilla almond milk
- 3 oz cream cheese full fat
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract optional
- 6 drops natural yellow food coloring optional
Instructions
- Add all ingredients to a blender
- Blend until completely smooth, about 30-45 seconds
- Taste for sweetness and lemon flavor; add lemon extract if needed, then blend again for 20 seconds
- Pour into your Ninja Creami pint, staying below the max fill line
- Freeze for a full 24 hours. A partial freeze will result in a crumbly or uneven texture
- Process on the Lite Ice Cream function
- Check the texture after the first spin. If it comes out crumbly or powdery, add 2 tablespoon of almond milk or cream directly into the pint and respin
Notes
Lemon intensity varies by fruit. Taste the base before freezing every time, not just the first time you make it. Two lemons one week can taste completely different the next.
Nutrition
Calories: 102kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 2g
