Think of a no bake lemon cheesecake. Crunchy biscuit topped with light and airy lemony cream. Now think of that in ice cream form. Uh huh.
So the weather out here is frightful (!) and the temperature is expected to reach 40C on Sunday. In September. I can’t swear on the blog, but I’m swearing on the inside. Anyway, at least this way I’m perfectly justified with my series of ice cream posts. So here is another one.
I don’t actually think you need to read much about this one. Lemon. Cheesecake. Ice cream. Nuff said? On top of that, it’s easy, no churn, with only a few ingredients. I’ve used popsicle moulds because they are so much easier for serving, plus they offer great portion control. And with this stuff I need portion control. I need portion restriction. I need to be tied up so I can’t get my hands on the whole lot. Wow, I just painted a pretty unflattering picture of myself. Well things can get ugly when it comes to yummy food in this house.
Moving on. Go get the ingredients if you don’t already have them in your cupboard. I do.. yay! Make this ice cream and think of us while we’re sweltering in the yucky, ridiculous, incapacitating heat.