There’s something magical about the combination of tangy lemon and creamy cheesecake. Now imagine that in ice cream form—pure bliss! This Homemade Lemon Cheesecake Ice Cream is the perfect treat for warm days, cozy nights, or just because you deserve something delicious. It’s smooth, rich, and bursting with bright citrusy goodness. Trust me, you’re going to love every spoonful of this indulgent yet refreshing dessert!
Why You’ll Love Homemade Lemon Cheesecake Ice Cream
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a summer gathering, a sweet surprise for family, or simply to treat yourself after a long day, this ice cream is sure to hit the spot. Here’s why it’s a must-try:
Versatile: Perfect for any season, whether you’re cooling down in the summer or craving a refreshing treat year-round.
Budget-Friendly: Uses simple ingredients you probably already have, saving you a trip to the store.
Quick and Easy: No fancy equipment needed—just a few simple steps and some patience while it chills.
Customizable: Add crushed cookies, fresh berries, or a drizzle of honey for extra flavor.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Homemade Lemon Cheesecake Ice Cream
Here’s the magic of this ice cream—it’s made with just a few basic ingredients, but the result is unbelievably creamy and delicious. Let’s break it down:
Cream Cheese: The key to that classic cheesecake flavor. It adds richness and a luscious texture to the ice cream base.
Heavy Cream: Helps create a silky-smooth, velvety consistency. The higher fat content makes the ice cream incredibly creamy.
Sweetened Condensed Milk: Acts as both a sweetener and a stabilizer, ensuring a smooth and scoopable texture.
Lemon Zest: Adds a bright, fragrant citrus kick that enhances the tangy lemon flavor.
Fresh Lemon Juice: The star ingredient that gives this ice cream its refreshing zing. Freshly squeezed is always best!
Vanilla Extract: A touch of vanilla balances out the tartness and rounds out the flavors beautifully.
Graham Crackers: Optional, but highly recommended! They add a lovely crunch and mimic the crust of a real cheesecake.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare Your Ingredients
Before starting, make sure all your ingredients are at room temperature. This helps everything blend smoothly without any lumps.
Mix the Base
In a large bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined and silky smooth.
Fold in Extras
Gently fold in crushed graham crackers (if using). Be careful not to overmix—you want some crunchy bits for texture.
Freeze the Mixture
Pour the mixture into a freezer-safe container, spreading it evenly. Cover with plastic wrap or a lid to prevent ice crystals from forming.
Chill Until Set
Freeze for at least 4-6 hours or until firm. If you prefer a softer texture, let it sit at room temperature for a few minutes before scooping.
Serve and Enjoy
Scoop into bowls or cones and enjoy every creamy, tangy, and sweet bite!
Nutrition Facts
Servings: 6-8 Calories per serving: 350
Prep Time: 10 minutes Freeze Time: 4-6 hours Total Time: 4 hours 10 minutes
How to Serve Homemade Lemon Cheesecake Ice Cream
This ice cream is delightful on its own, but you can take it up a notch with these serving ideas:
- Topped with fresh berries like raspberries or blueberries for a burst of fruity sweetness.
- Drizzled with honey or caramel for extra indulgence.
- Sprinkled with crushed graham crackers for that extra cheesecake crunch.
- Served in a waffle cone for a classic ice cream shop experience.
Additional Tips
- For an extra creamy texture, stir the ice cream every 30 minutes for the first 2 hours of freezing.
- If you love extra lemony flavors, increase the zest or add a tiny splash of lemon extract.
- Store leftovers in an airtight container to keep it fresh and prevent freezer burn.
FAQ
Can I make this ice cream without an ice cream maker? Yes! This is a no-churn recipe, so no special equipment is needed.
How long does homemade ice cream last in the freezer? It stays fresh for up to 2 weeks in an airtight container.
Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best for the brightest flavor, but bottled can work in a pinch.
Is this ice cream gluten-free? Yes, as long as you skip the graham crackers or use a gluten-free alternative.
What if I don’t have heavy cream? You can use full-fat coconut milk, but the texture may be slightly different.
Can I add mix-ins like fruit or chocolate? Absolutely! Fold in chocolate chips, swirls of lemon curd, or fresh fruit before freezing.
How do I prevent ice crystals from forming? Cover the ice cream with plastic wrap directly on the surface before sealing the container.
Can I use reduced-fat cream cheese? You can, but full-fat will give the best texture and flavor.
How do I make this ice cream extra tangy? Add a little extra lemon zest or a teaspoon of lemon extract.
Can I make this dairy-free? Try using dairy-free cream cheese and coconut cream as substitutes.
Conclusion
Homemade Lemon Cheesecake Ice Cream is a game-changer—refreshing, creamy, and packed with that irresistible cheesecake tang. Whether you’re making it for a special occasion or just to treat yourself, this recipe guarantees satisfaction in every spoonful. Give it a try, and let this delightful dessert brighten your day!
Print
Homemade Lemon Cheesecake Ice Cream
- Prep Time: 10 minutes
- Cook Time: 25 minutes (if using an ice cream maker)
- Total Time: 6 hours 35 minutes
- Yield: About 1.5 quarts 1x
- Category: Dessert
- Method: No-Churn / Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Lemon Cheesecake Ice Cream is a creamy, tangy frozen treat that combines the rich taste of cheesecake with the refreshing flavor of lemon. Made with real cream cheese, lemon zest, and a hint of vanilla, this no-churn or ice-cream-maker version is perfect for summer.
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers (optional, for texture)
Instructions
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Gradually add the milk and mix until well combined.
- Stir in the heavy cream, lemon zest, lemon juice, and vanilla extract.
- For an ice cream maker: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 25-30 minutes). Add crushed graham crackers in the last 5 minutes of churning.
- For a no-churn version: Pour the mixture into a loaf pan or airtight container, fold in the crushed graham crackers, and freeze for at least 6 hours or until firm.
- Serve and enjoy!
Notes
- Adjust lemon juice and zest for a more intense citrus flavor.
- If using an ice cream maker, pre-chill the mixture for at least 1 hour before churning.
- Add a swirl of lemon curd for extra richness.
Nutrition
- Serving Size: ½ cup
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg