Get ready to indulge in this protein-packed lemon cheesecake nice cream that’s bursting with zesty flavors and creamy goodness. Made with frozen bananas, cottage cheese, lemon zest, and vanilla extract, and topped with crumbled graham crackers, it’s a deliciously nutritious dessert!
This lemon cheesecake nice cream combines frozen bananas, cottage cheese, lemon zest, and vanilla extract, topped with crumbled graham crackers and more lemon zest! With 9 grams of protein per serving, it’s a fantastic dessert option.
The best thing about this recipe? It merges a cottage cheese base with a frozen banana base to create the creamiest nice cream that tastes just like lemon cheesecake. Plus, you can enjoy it straight out of the food processor 😀
Lemon Cheesecake Nice Cream
Ingredients
- 4 large ripe bananas sliced and completely frozen
- ½ 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
Instructions
- In a high-speed food processor, combine the frozen bananas, cottage cheese, lemon zest, and vanilla extract.
- Process the ingredients on high for 5-7 minutes, stirring occasionally. Process until thick and smooth.* Taste the mixture and add 1 tablespoon of agave syrup or honey at a time if you prefer it sweeter. Pulse to combine.
- If serving immediately, scoop the nice cream into bowls and top with crumbled graham crackers and fresh lemon zest.
- If serving later, line a loaf pan with parchment paper, scoop the nice cream into the pan, and cover. Freeze until ready to serve.