St. Patrick’s Day is right around the corner, and what better way to celebrate than with a vibrant green dessert? This lemon cheesecake ice cream gets its lovely spring-green hue from avocado and is finished with a quick boozy whiskey syrup for adults. The recipe is simple: blend the ingredients, churn in an ice cream maker, and enjoy. It’s sugar-free, ketogenic, and rich in healthy fats, making it a satisfying low-carb treat any time of year—not just in March.
The ice cream is easy to make and uses only a few ingredients. Grating the lemon peel and squeezing the juice is the most hands-on part. Use only the yellow part of the lemon peel, avoiding the bitter white pith. A high-speed blender will break the peel into tiny particles so the texture stays smooth. If you dislike specks of peel, blend thoroughly until uniform.
Tips for making the Green Lemon Cheesecake Ice Cream and the Whiskey Syrup
Avocado is the ultimate plant-based choice for a natural ketogenic green color: it also adds creaminess and richness. Other green options include spirulina or torn kale leaves, but avocado keeps the flavor smooth and indulgent. The lemon brings freshness and balance; I recommend using both lemon peel and lemon juice for depth of flavor.
Ice cream makers vary in capacity. This recipe yields about four servings, but if your ice cream maker is larger you can increase the batch accordingly. My newer machine makes about 1.5 liters, whereas older compact makers often hold closer to 1 liter—adjust quantities to avoid overfilling.
The whiskey syrup is effortless: mix Sukrin Gold syrup (or another golden, low-carb syrup) with Irish whiskey until smooth. Adjust the whiskey-to-syrup ratio to suit your taste: stronger and boozier, or sweeter and milder. This syrup pairs beautifully with the chilled ice cream for an adults-only treat.
My ice cream and syrup experiments
I developed this recipe after testing a lemon cheesecake shake with avocado; the color and taste were so appealing I turned it into ice cream. Cheesecake flavors need cream cheese and a powdered sweetener that dissolves cleanly—powdered erythritol worked perfectly with no unpleasant aftertaste. I started with a small amount of lemon juice and adjusted to taste after blending.
For the whiskey syrup I first mixed 1/4 cup (60 ml) Sukrin Gold with 2 tablespoons Irish whiskey. The result was pleasantly strong. I later preferred a sweeter syrup and increased the syrup slightly, settling on a final ratio that balanced boozy warmth with caramel sweetness. Use 1 to 2 tablespoons of whiskey depending on how boozy you like it.
Recipe
5-Ingredient Green Lemon Cheesecake Ice Cream and 2-Ingredient Whiskey Syrup
For the 5-Ingredient Green Lemon Cheesecake Ice Cream:
- 1 organic lemon
- 2 ripe Hass avocados, peeled, pitted and cubed
- 8 oz (230 g) full-fat cream cheese
- 2/3 cup (160 ml) powdered erythritol
- 1 cup (240 ml) unsweetened almond milk
For the 2-Ingredient Whiskey Syrup:
- 1/4 cup (60 ml) Sukrin Gold Syrup (or similar low-carb golden syrup)
- 1–2 tablespoons Irish whiskey, to taste
Prepare the ice cream:
- Grate only the yellow part of the lemon peel and place it in a blender.
- Squeeze the lemon and add 1 tablespoon of juice to the blender with the peel. Reserve any remaining juice for other uses.
- Add the avocados, cream cheese, powdered erythritol, and almond milk to the blender.
- Blend until completely smooth and evenly green.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Serve immediately as soft-serve, or transfer to the freezer and freeze until the preferred consistency is reached.
Prepare the whiskey syrup:
- Combine the golden syrup and whiskey in a small bowl and stir until smooth. Adjust the ratio to taste.
Nutrition estimates
Nutrition for the ice cream (total batch): protein ~18.9 g, fat ~90.9 g, net carbs ~9.4 g, calories ~976 kcal. Per serving (if divided into 4): protein ~4.7 g, fat ~22.7 g, net carbs ~2.3 g, calories ~244 kcal.
Nutrition for the whiskey syrup (total batch): trace protein and fat, net carbs ~3.6 g, calories ~126 kcal. Per serving (if divided into 4): net carbs ~0.9 g, calories ~32 kcal.
Variations and serving ideas
If you want a deeper green, add 1/2 to 1 teaspoon of spirulina or a greens powder, or blend in torn leaves from a kale leaf (discard the stem). Be aware these may add a subtle aftertaste. For a chocolate version, omit the lemon and add 3 tablespoons unsweetened cocoa powder. Coffee lovers can omit lemon and add a teaspoon of instant coffee. In summer, swap lemon for fresh strawberries or sugar-free berry jam to make strawberry or raspberry cheesecake ice cream.
