Lemon Cheesecake Nice Cream
from https://fitfoodiefinds.com/

This lemon cheesecake nice cream is made with frozen bananas, cottage cheese, lemon zest and vanilla extract, and then topped with crumbled graham crackers and more lemon zest! It has 9 grams of protein per serving, making it one amazing dessert.

Best part about this recipe? It brings together a cottage cheese base with a frozen banana base for the most amazingly creamy nice cream that tastes just like lemon cheesecake. And you can eat it right out of the food processor.

No matter how you serve this cheesecake nice cream, it will be delicious. Here are our favorite options:

• Soft Serve: If you like to enjoy your nice cream as a soft serve, go ahead and serve it right away topped with lemon zest and graham cracker crumbs.
• Ice Cream: If ice cream is more of your jam, line a loaf pan with parchment paper and pour the lemon cheesecake nice cream in the pan. Evenly spread the nice cream out, top with lemon zest and graham cracker crumbs and cover with plastic wrap. Place it in the freezer for at least 2 hours before scooping and serving.

Variations & Substitutions

• Add a berry: Berries pair so deliciously with cheesecake. A few raspberries or sliced strawberries would be delicious!
• Jazz up the toppings: Add a sprinkle of coconut shreds, chopped nuts or good old fashioned rainbow sprinkles when serving this cheesecake nice cream.

4 large ripe bananas, sliced and completely frozen
1/2 cup 2% cottage cheese
Zest from 1 lemon, (~3-4 teaspoons)
2 teaspoons vanilla extract
Optional: 1-2 tablespoons agave syrup or honey
1 graham cracker sheet, crumbled

Add the bananas, cottage cheese, lemon zest, and vanilla extract to a high-speed food processor.

Process the ingredients on high for 5-7 minutes, stirring the ingredients every few minutes. Process until thick and smooth.* Give it a taste. If you’d like the nice cream sweeter, add 1 tablespoon of agave syrup or honey at a time. Pulse to combine.

If serving immediately, use an ice cream scoop to scoop the nice cream into a bowl. Top with crumbled graham crackers and fresh lemon zest. Be careful not to over-process the nice cream or it will not be firm enough to scoop. If the mixture is too thin to scoop, skip to step 4 and freeze until firm enough to scoop.

If serving later, line a loaf pan with parchment paper. Scoop the nice cream into the pan and cover. Freeze until ready to serve.

Servings: 2

303 Calories 4g Fat 61g Carbs 9g Protein