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Cuisine Magazine Recipes

Cheesecake Ice Cream

Posted on : 03-07-2016

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Ingredients

32oz Plain, Nonfat Organic Greek Yogurt, close to room temp
16oz Organic Neufchâtel Cheese (1/3 Less Fat Cream Cheese), room temp
1+1/2 cups Unsweetened Vanilla Almond Milk
1 tbs Vanilla-Flavored Stevia Extract
1 tsp Vanilla Paste
1/4 tsp Lemon Flavor

Instructions

Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment)

In a stand mixer bowl with whisk attachment, add the yogurt and cream cheese. Mix on low speed.

While the mixer is running, pour in the almond milk, then add the stevia, vanilla paste and lemon flavor. Increase the mixer speed to medium/low and mix until mixture is even.

Remove the bowl from the stand mixer, cover with plastic wrap and freeze for 30 minutes.

Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed.

Pour the chilled ice cream mixture into the ice cream bowl and churn until soft-serve consistency (~10-15 minutes).

Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you like.

Scoop into bowls and serve!

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