100ml double cream
100g full fat cream cheese
50g unsalted butter
15g inulin powder
Zest of 1 lemon
Juice of 1/2 lemon
1. Whisk the cream in a bowl until it just starts to thicken.
2. Add the lemon juice, zest, cream cheese and butter (if the butter is hard, soften slightly in the microwave) and gently combine with the cream.
3. Stir the inulin through the mixture.
4. Spoon into ice cube trays or dollop on to a freezer safe tray.
5. Place in the freezer until completely set.