Lemon-Lime Cheesecake Ice Cream

Indulge in a creamy and refreshing Lemon-Lime Cheesecake Ice Cream that's both dairy-free and gluten-free! This delightful dessert combines the zesty brightness of lemon and lime with a smooth, cheesecake-inspired base, perfect for a warm day. Made with rice milk, it's a guilt-free treat that satisfies your sweet tooth while respecting dietary restrictions.

Ingredients:

• 500 ml rice milk
• 200 g dairy-free cream cheese
• 100 g coconut sugar
• 100 g lemon juice (freshly squeezed)
• 50 g lime juice (freshly squeezed)
• 1 tsp lemon zest
• 1 tsp lime zest
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rice milk, dairy-free cream cheese, coconut sugar, lemon juice, lime juice, lemon zest, lime zest, and a pinch of salt. Heat over medium heat until the mixture is warm and the cream cheese is melted, stirring frequently.
2. In a small bowl, mix the cornstarch with a few tablespoons of the warm mixture to create a slurry. Then, whisk the slurry back into the saucepan.
3. Continue to cook the mixture, stirring constantly, until it thickens slightly (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until chilled.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
7. Serve in bowls and enjoy your refreshing Lemon-Lime Cheesecake Ice Cream!