Yaidy Santiago 
Lemon Cheesecake Ice Cream
No idea why this flavor isn’t being sold worldwide, that’s how good it is!
Ingredients
Ice cream mix:
- 1 cup heavy cream
- 4 tbsp lemon juice
- 1/2 cup (4oz) softened cream cheese
- 1 tsp lemon zest
- 4 tbsp liquid allulose
- 1/2 tsp stevia powder sweetener
Crumble
- 4 tbsp unsalted butter or coconut oil melted
- 1/2 tsp stevia powder sweetener
- Pinch of salt
- 1/2 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp lemon zest for topping
Instructions
- Preheat the oven to 350F/ 175C.
- In a mixing bowl, combine almond flour, ground cinnamon, salt, and sweetener. Then add melted butter or coconut oil and vanilla extract. Mix until fully combined. Spread evenly over a parchment prepared baking pan. Bake for 12 minutes. Set aside and let it cool completely.
- In mixing bowl, beat softened cream cheese until creamy. Then add heavy cream and beat again until fully incorporated. Add lemon juice, lemon zest, liquid allulose, and stevia. Beat again until completely combined.
- Por half of the ice cream mixture into a freezer safe container. Then add 3 tbsp of crumble. Pour the other half evenly across and sprinkle 3 more tbsp of crumble plus 1/2 tsp of lemon zest. Freeze for at least 4 hours. Enjoy!
Notes
Thaw the ice cream for at least 20 minutes before serving.
💕Nutritional Values / Serving:
Calories 370
Total Fat 37.9g
Total Carbohydrate 4.5g
Dietary Fiber 1.3g
Protein 5.3g
Sodium 184mg
Net Carbs 3.2g
