32ozPlain, Nonfat Greek Yogurt(close to room temp)
16ozNeufchâtel Cream Cheeseor ⅓ Less Fat Cream Cheese (room temp)
1½cupsUnsweetened Vanilla Almond Milk
1tbsVanilla Creme-Flavored Stevia Extract
1tspVanilla Paste
¼tspLemon Flavoror ½ tsp Lemon Zest
Instructions
Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a blender, add all of the ingredients. Blend until completely smooth.
Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
Transfer the ice cream into a freezer-safe dish. Cover and freeze until it’s the texture you prefer (~3-5 hours). Serve and enjoy!
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