Light Limoncello Ice Cream (Creami)
Bright lemon and cool vanilla ice cream using the ninja creami. This recipe can also be made using a food processor with a similar finished texture.
Equipment
- 1 Ninja Creami - Food processor will also work for this with slightly different texture
- 1 freezer container - Pyrex glass bowl will work if you do not have a Ninja creami container.
- 1 zester grater
Ingredients
- 1 cup skim milk Skim to keep this light, but if you want to use a fatty milk or heavy cream you will get an even creamier end result.
- 1/2 cup vanilla coffee creamer
- 1/2 cup half and half
- 1 tbsp cream cheese
- 1/2 lemon Using only the zest from the peel, not the juice
Instructions
- Combine milk, vanilla creamer, half and half in a bowl or container
- Zest half of one lemon peel
- Stir lemon zest into the mixture
- 2 Options:
- 1. Freeze for 6 hours for a thick milkshake consistency
- 2. Freeze overnight (24 hours) for ice cream consistency
- For Ninja Creami: Run a Full Light Ice Cream spin (4 min). Respin 2 times (2 min each)
- For Food Processor: Let frozen result sit out for 10-15 min to soften and seperate from container. Place mixture in food processor and blend until desired consistency.Note: If the result seems too icy, let it sit for 5 min to continue to thaw and soften. Re-blend. Should result in more smooth consistency. Repeat until content.
- Scoop and serve