Description
Indulge in the creamy, tangy goodness of Homemade Lemon Cheesecake Ice Cream. This refreshing dessert combines the richness of cream cheese with the zesty flavors of lemon, creating a delightful frozen treat perfect for hot summer days.
Ingredients
Scale
Cheesecake Base:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
Ice Cream Mixture:
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
Optional Mix-In or Topping:
- 1 cup crushed graham crackers
Instructions
- Prepare Cheesecake Base: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla extract; mix well.
- Mix Ice Cream: Stir in heavy cream, milk, and salt until blended.
- Churn Ice Cream: Pour mixture into an ice cream maker; churn for 20–25 minutes until thick.
- Add Mix-In (Optional): Fold in crushed graham crackers during last few minutes of churning.
- Freeze: Transfer ice cream to a container; freeze for at least 4 hours.
Notes
- For a cheesecake swirl, blend in softened cream cheese before freezing.
- Cream cheese base keeps ice cream creamy and scoopable.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 24g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
