Busy Mixing

Busy Mixing


Healthy Easy Recipes For Busy People Who Love to Cook


Sugar Free Lemon Cheesecake Icecream









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•  250g (9oz) cream cheese

•  1 cup sour cream

•  1 cup cream

•  3 tbs lemon juice

•  1/2 tsp finley grated lemon zest

•  ¼ cup honey  

•  1 tsp vanilla essence


1.5 Litre

You can replace the honey with rice malt syrup if you want to steer clear of fructose completely

You can also serve in individual ice cream molds.  Just pop it out of the mold by running under hot water for 30 seconds.

If you don't have an icecream maker you can put the mixture in the freezer in a baking paper lined tin until solid (approx 4-6 hrs), then take it out, break it up and process in a blender or thermo until soft and return to the freezer.

5 minutes prep

50 minutes ready to eat

Icecream maker

•  Combine all ingredients with a whisk, blender or

   thermo machine until mixture is smooth

•  Pour into ice cream maker and mix for 45 minutes

   or until the mixture is ice cream consistency

•  You can eat the ice cream straight away

•  Or put into a container and store in the freezer

•  Once its been frozen for a while it becomes quite

   hard. To eat zap in microwave for 20 - 30 seconds to

   soften for serving

Lemon Cheesecake Icecream