Ingredients
- 32 oz Plain, Nonfat Greek Yogurt (close to room temp)
- 16 oz Neufchâtel Cream Cheese or ⅓ Less Fat Cream Cheese (room temp)
- 1½ cups Unsweetened Vanilla Almond Milk
- 1 tbs Vanilla Creme-Flavored Stevia Extract
- 1 tsp Vanilla Paste
- ¼ tsp Lemon Flavor or ½ tsp Lemon Zest
Instructions
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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a blender, add all of the ingredients. Blend until completely smooth.
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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.
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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!
