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Homemade Lemon Cheesecake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 22 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Homemade Lemon Cheesecake Ice Cream is a creamy, tangy dessert combining the rich flavors of cream cheese and fresh lemon zest with the smooth sweetness of condensed milk. Perfectly balanced to satisfy your sweet tooth while delivering a refreshing citrus twist, this no-churn ice cream is easy to make and perfect for warm days or any time you crave a decadent frozen treat.

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • Pinch of salt

Topping (Optional)

  • Crumbled graham crackers

Instructions

  1. Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. This step ensures there are no lumps and the sugar is well incorporated.
  2. Add Flavorings: Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix until fully combined to infuse the ice cream with bright, zesty flavors.
  3. Combine Condensed Milk: Pour in the sweetened condensed milk and mix well. This ingredient adds sweetness and creaminess, helping to achieve the perfect ice cream texture without churning.
  4. Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This aerates the mixture, making the ice cream light and fluffy.
  5. Fold Ingredients Together: Gently fold the whipped cream into the cream cheese and condensed milk mixture. Be careful not to deflate the whipped cream for a smooth, airy consistency.
  6. Freeze: Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 6 hours or until firm to allow the ice cream to set properly.
  7. Serve: Scoop the ice cream into bowls or cones. Optionally, sprinkle with crumbled graham crackers for that classic cheesecake crunch. Enjoy immediately for the best texture.

Notes

  • For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • Use fresh lemon juice and zest for the brightest flavor.
  • You can substitute granulated sugar with a sugar alternative if preferred, but be mindful of texture changes.
  • This recipe requires no ice cream maker and uses a no-churn method.
  • For a stronger cheesecake flavor, increase the cream cheese to 10 oz.
  • Store any leftovers in an airtight container in the freezer for up to 1 week.

Find it online: https://slsrecipes.com/homemade-lemon-cheesecake-ice-cream-recipe/