Lemon Cheesecake Nice Cream Recipe

This lemon cheesecake nice cream blends frozen bananas with cottage cheese, lemon zest and vanilla for a velvety, tangy dessert that tastes like lemon cheesecake. Topped with crumbled graham crackers and extra lemon zest, it’s a delicious treat with about 9 grams of protein per serving—rich, refreshing and surprisingly simple to make.

If you enjoy frozen desserts, this recipe brings together two favorite bases—frozen banana and cottage cheese—to create an exceptionally creamy, scoopable nice cream. The banana provides natural sweetness and structure, while the cottage cheese contributes a subtle tang and added protein. A touch of lemon zest brightens the flavor and makes the dessert truly cheesecake-like.

Best part? The blend of cottage cheese and frozen bananas yields a rich, smooth texture that’s ready straight from the food processor as a soft serve, or fully frozen for scoopable ice cream. No baking required—just blend, top and enjoy.

What You Need for Cheesecake Nice Cream

• Bananas: Four large ripe bananas, sliced and completely frozen. They provide the creamy base and natural sweetness.
• Cottage Cheese: ½ cup of 2% cottage cheese gives creaminess and a protein boost while lending a mild tang that mimics cream cheese.
• Lemon Zest: Zest from one lemon (about 3–4 teaspoons) for fresh, bright citrus flavor.
• Vanilla Extract: Two teaspoons to round out the flavor and add that classic cheesecake warmth.
• Graham Cracker Sheet: One graham cracker sheet, crumbled, to recreate the crunchy crust contrast as a topping.
• Optional Sweetener: 1–2 tablespoons agave syrup or honey, added to taste if you prefer a sweeter dessert.

Lemon Cheesecake Nice Cream

Prep time: 20 minutes • Total time: 20 minutes • Serves: 2

Enjoy this protein-packed lemon cheesecake nice cream with frozen bananas and cottage cheese. It’s a refreshing dessert that’s quick to prepare and flexible to serve.

Ingredients

• 4 large ripe bananas, sliced and completely frozen
• ½ cup 2% cottage cheese
• Zest from 1 lemon (about 3–4 teaspoons)
• 2 teaspoons vanilla extract
• Optional: 1–2 tablespoons agave syrup or honey, to taste
• 1 graham cracker sheet, crumbled, for topping

Instructions

1. Add the frozen banana slices, cottage cheese, lemon zest and vanilla extract to a high-speed food processor or powerful blender.
2. Process on high for 5–7 minutes, pausing every few minutes to scrape down the sides and stir. Continue until the mixture is thick and smooth. If you prefer it sweeter, add 1 tablespoon of agave or honey at a time and pulse to combine.
3. For immediate soft-serve, scoop into bowls with an ice cream scoop and top with crumbled graham cracker and extra lemon zest.
4. To serve as firmer ice cream, line a loaf pan with parchment, spread the mixture evenly, sprinkle the graham cracker crumbs and lemon zest on top, cover tightly and freeze for at least 2 hours before scooping.

How to Serve Lemon Cheesecake Nice Cream

This nice cream is versatile. Serve it immediately as a soft, creamy soft-serve or chill it in the freezer to scoop like traditional ice cream. Top with crumbled graham crackers, extra lemon zest, or any of the suggested add-ons below for texture and visual appeal.

• Soft Serve: Serve right from the food processor and garnish with graham crumbs and lemon zest.
• Ice Cream: Freeze in a lined loaf pan for at least 2 hours, then scoop and serve.

Pro Tips for Cheesecake Nice Cream

• Fully frozen bananas: Ensure slices are completely frozen for the best texture and to prevent a watery result.
• Avoid over-processing: Blend until smooth but not excessively long—over-blending can warm the mixture and make it too soft to hold shape.
• Freeze airtight: If storing in the freezer, cover tightly to prevent freezer burn and preserve texture.

Variations & Substitutions

Add berries: Swirl in a few raspberries or sliced strawberries for a fruity twist that pairs wonderfully with lemon.

Boost the protein: Add a scoop of vanilla protein powder during blending to increase protein content.

Change the toppings: Try shredded coconut, chopped nuts, or sprinkles for extra crunch and flavor variety.

Storage

Store any leftover nice cream in a tightly sealed container in the freezer for up to 3 months. For best results, use a glass container with a lid and allow the ice cream to sit at room temperature for a few minutes before scooping if it becomes too firm.

Nutrition (per serving)

• Calories: 303 kcal
• Carbohydrates: 61 g
• Protein: 9 g
• Fat: 4 g
• Fiber: 6 g
• Sugar: 32 g

Nutrition information is an approximation and should be used as a guideline.

Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.