Why You’ll Love This Recipe
There’s so much to adore about Homemade Lemon Cheesecake Ice Cream. Here’s why it’s a must-try:
- Tangy and Sweet : The balance of zesty lemon and creamy cheesecake creates a flavor profile that’s refreshing yet indulgent.
- No Ice Cream Maker Required : This recipe uses a simple no-churn method, making it accessible for everyone.
- Customizable : Add mix-ins like graham cracker crumbs, white chocolate chips, or fresh berries for extra flair.
- Make-Ahead Friendly : Prepare it ahead of time and freeze until ready to serve—perfect for stress-free entertaining.
- Crowd-Pleasing : Whether you’re serving kids, adults, or guests, everyone will love this unique twist on classic flavors.
Ingredients You’ll Need
The secret to this ice cream lies in its simple yet flavorful ingredients. Here’s what you’ll need:
For the Ice Cream Base:
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 8 oz cream cheese (softened)
- Zest and juice of 2 lemons (about ¼ cup juice)
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- ½ cup graham cracker crumbs
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
Optional Mix-Ins:
- White chocolate chips
- Fresh blueberries or raspberries
- Lemon curd (for an extra burst of citrus flavor)
Step-by-Step Instructions
Ready to whip up this tangy, creamy masterpiece? Follow these easy steps:
Step 1: Prepare the Graham Cracker Crust
In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Set aside.
Step 2: Whip the Cream
In a large mixing bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form. Be careful not to overwhip.
Step 3: Make the Cheesecake Mixture
In another bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.
Step 4: Combine the Bases
Gently fold the whipped cream into the cheesecake mixture in three parts, using a spatula. Be careful not to deflate the whipped cream—just mix until the batter is uniform.
Step 5: Assemble the Ice Cream
Pour half of the ice cream mixture into a loaf pan or freezer-safe container. Sprinkle half of the graham cracker mixture evenly over the top. Repeat with the remaining ice cream and graham cracker crumbs, creating layers. Use a knife or skewer to gently swirl the layers for a marbled effect.
Step 6: Freeze
Cover the container with plastic wrap or a lid and freeze for at least 6–8 hours , or overnight, until firm.
Step 7: Serve and Enjoy
Scoop the ice cream into bowls or cones, and garnish with additional lemon zest, fresh berries, or a drizzle of honey if desired. Serve immediately and enjoy the creamy, tangy goodness!
