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Homemade Lemon Cheesecake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Vegetarian

Description

This Homemade Lemon Cheesecake Ice Cream is a creamy and tangy treat that blends the rich flavors of cheesecake with the refreshing zest of lemon. Perfect for summer or any dessert craving, it combines smooth cream cheese, fresh lemon juice and zest, and a velvety ice cream base for a luscious frozen delight. Optional crushed graham crackers add a delightful texture reminiscent of a classic cheesecake crust.

Ingredients

Scale

Ice Cream Base

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk
  • Pinch of salt

Optional Mix-in or Topping

  • 1 cup crushed graham crackers

Instructions

  1. Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy, ensuring there are no lumps for a silky texture.
  2. Add Lemon and Vanilla: Mix in the lemon zest, fresh lemon juice, and vanilla extract, beating thoroughly until all ingredients are fully combined, giving the base a bright and aromatic flavor.
  3. Incorporate Dairy Ingredients: Stir in the heavy cream, whole milk, and a pinch of salt, mixing until the mixture is well blended and smooth to prepare it for freezing.
  4. Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until the consistency is thick and creamy.
  5. Add Graham Crackers (Optional): During the last few minutes of churning, fold in the crushed graham crackers for a delightful crunch, or reserve them to sprinkle on top when serving.
  6. Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours, allowing it to firm up to the perfect scooping texture.

Notes

  • For an extra cheesecake swirl, gently blend in small spoonfuls of softened cream cheese just before the final freeze to add a richer texture and flavor.
  • This ice cream remains scoopable and creamy thanks to the cream cheese base, making it easy to serve straight from the freezer.
  • If you don’t have an ice cream maker, try stirring the mixture every 30 minutes while freezing to help reduce ice crystals and improve texture.
  • Use fresh lemon juice and zest for the best bright citrus flavor.

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