Lemon Pie Ice Cream

4 servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Beginner
Lemon pie became a Louisiana staple thanks to the abundance of citrus trees throughout the state. Meyer lemons, introduced by French colonists, thrived in the subtropical climate. The pie’s bright, tart flavor provided a refreshing contrast to the region’s rich, heavy foods. Louisiana lemon pie often featured a graham cracker crust and cream cheese filling, creating a perfect balance of tangy and smooth that translates beautifully to ice cream.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp real sugar + 2 tbsp monk fruit
  • 1/3 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/2 tsp vanilla extract
  • 2 tbsp cream cheese, softened
  • 1/4 cup graham cracker crumbs

Step-by-Step Instructions

  1. Mix sweetener blend and xanthan gum in a pint container.
  2. Blend protein shake with softened cream cheese, lemon juice, lemon zest, and vanilla extract until smooth.
  3. Ensure cream cheese is completely incorporated with no lumps.
  4. Freeze for 24 hours minimum until completely solid.
  5. Process on LITE ICE CREAM setting. Mix in graham cracker crumbs during final processing.

Common Problems and Solutions

Q: Why is my ice cream icy instead of creamy?

A: Make sure the cream cheese is completely softened and blended smooth before freezing. The xanthan gum also helps prevent ice crystals, so don't skip it.

Q: Can I taste the protein shake?

A: Use a good quality vanilla protein shake or substitute with whole milk if you prefer. The lemon and cream cheese flavors are strong enough to be the stars.

Q: Why do I need to freeze for 24 hours?

A: The mixture needs to freeze completely solid for the ice cream maker to process it properly on the lite setting. Less time means softer results.

Tips and Techniques

Fresh lemon juice is key! And make sure that cream cheese is completely softened - nobody wants lumps in your ice cream!

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit sweetener: additional real sugar or your preferred sweetener
  • graham cracker crumbs: vanilla wafer crumbs or gingersnap crumbs

Equipment Needed

  • Blender or immersion blender
  • Ice cream maker with lite ice cream setting
  • Pint container for freezing

Historical Context

Lemon pie became a Louisiana staple thanks to the abundance of citrus trees throughout the state. Meyer lemons, introduced by French colonists, thrived in the subtropical climate. The pie’s bright, tart flavor provided a refreshing contrast to the region’s rich, heavy foods. Louisiana lemon pie often featured a graham cracker crust and cream cheese filling.