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Dairy Free Lemon Cheesecake Ice Cream



4 portion(s)

Dairy Free Lemon Cheesecake

  • 220 g Cashew Butter
  • 240 g coconut cream
  • 5 g lemon zest
  • 50 g lemon juice
  • 60 g Rice malt syrup
  • 50 g Maple syrup
  • 5 g Vanilla Paste
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Place all of the ingredients into the bowl, put lid on with measuring cup and mix for 20sec speed 5
    Remove lid and scrap sides of the bowl, replace lid keeping measuring cup inserted and mix a further 20sec speed 5
    Pour into a freezer safe container and freeze for 6hrs until set.
    Once set, scoop using the icecream scoop and enjoy.

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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I made this using rice malt syrup so it was fodmap friendly for my sister, you can just use honey

This was a Wholefood Simply recipe I've just made with Thermomix

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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