Lemon Cheesecake Ice Cream

This refreshing Lemon Cheesecake Ice Cream balances the tangy brightness of lemon with the creamy sweetness of a traditional cheesecake, all while being gluten-free, nut-free, dairy-free, gum-free, and egg-free. Made with rice milk, this dessert is perfect for those with dietary restrictions, allowing everyone to enjoy a delightful treat on a warm day.

Ingredients:

• 400 ml rice milk
• 200 g coconut cream
• 150 g maple syrup (or agave syrup)
• 60 ml fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1/4 tsp salt
• 100 g gluten-free graham cracker crumbs

Instructions:

1. In a mixing bowl, combine the rice milk, coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and salt. Whisk until well blended.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
3. In a separate bowl, mix the gluten-free graham cracker crumbs with a little melted coconut oil (optional for binding).
4. Once the ice cream is churned, fold in the graham cracker mixture gently to create a cheesecake-like texture.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. Scoop and serve, garnishing with additional lemon zest if desired.