This lemon cheesecake nice cream is a delightful frozen treat made with a blend of frozen bananas, cottage cheese, lemon zest, and vanilla extract. It is then topped with crumbled graham crackers and more lemon zest for a burst of flavor. With 9 grams of protein per serving, it’s a delicious and nutritious dessert option. This lemon cheesecake nice cream is part of our 2024 Protein Dessert Series.
If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win the Glossier You XL Eau de Parfum. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
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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:
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.
Nutrition Facts:
- Calories: 303kcal
- Carbohydrates: 61g
- Protein: 9g
- Fat: 4g
- Fiber: 6g
- Sugar: 32g
Pro Tips for Cheesecake Nice Cream:
- Use frozen bananas: Make sure your bananas are completely frozen before you blend it in the food processor.
- Do not over process: Be careful not to blend the nice cream in the food processor for too long or it will be too melted / thin in consistency to scoop.
- Cover before freezing: If you do decide to freeze the cheesecake nice cream be sure to cover the container tightly to avoid freezer burn.
