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
Units
Scale
- 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