If you’re looking to elevate your dessert game with something truly special, this Homemade Lemon Cheesecake Ice Cream Recipe is an absolute must-try. Imagine the tangy brightness of fresh lemon combined with the creamy, velvety richness of cheesecake, all swirled into a luscious ice cream that melts perfectly on your tongue. It’s a refreshing yet indulgent treat that’s perfect for warm days or whenever you want a little sunshine in your dessert bowl. Whether you’re making it for a family gathering or a cozy night in, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
Getting this Homemade Lemon Cheesecake Ice Cream Recipe right starts with a handful of simple, quality ingredients. Each component plays a key role—from the smooth cream cheese that adds creamy depth, to the fresh lemon juice and zest that bring bright, zesty notes. The balance between richness and freshness is what makes this ice cream so irresistible.
- 2 cups heavy cream: The backbone for a rich, creamy texture that carries all the flavors perfectly.
- 1 cup sweetened condensed milk: Adds natural sweetness and helps the ice cream achieve a smooth, scoopable consistency without the fuss of an ice cream maker.
- 8 oz cream cheese, softened: Provides the classic cheesecake tang and creamy body that defines this dessert.
- ½ cup granulated sugar: Enhances sweetness and helps balance the tartness of the lemon.
- 1 teaspoon vanilla extract: A warm, mellow note that rounds out the flavors beautifully.
- ¼ cup fresh lemon juice: The star of the show, bringing a vibrant and fresh citrus zing.
- 2 teaspoons lemon zest: Adds an extra layer of bright lemon flavor and a subtle texture contrast.
- Pinch of salt: Elevates the flavors and keeps the sweetness from being overpowering.
- Optional: Crumbled graham crackers: A delightful textural topping that gives a nod to traditional cheesecake crust.
How to Make Homemade Lemon Cheesecake Ice Cream Recipe
Step 1: Whip the Cream to Soft Peaks
Start by pouring the heavy cream into a large mixing bowl and whip it with a hand mixer or stand mixer until soft peaks form. This step creates the airy base needed for that melt-in-your-mouth ice cream texture, so be patient and stop whipping just before the cream stiffens.
Step 2: Blend Cream Cheese, Sugar, and Vanilla
In another bowl, beat the softened cream cheese along with the granulated sugar and vanilla extract until the mixture is smooth and fluffy. This ensures no lumps remain and the sweetness is evenly distributed, preparing the perfect cheesecake foundation for your ice cream.
Step 3: Add Lemon Juice, Zest, and Salt
Mix in the fresh lemon juice, lemon zest, and a pinch of salt to the cream cheese mixture. The lemon juice brings a lively acidity, the zest adds aromatic bursts of citrus, and the salt enhances all these bright flavors, balancing the sweetness beautifully.
Step 4: Combine Sweetened Condensed Milk
Slowly fold in the sweetened condensed milk, blending thoroughly to merge the creamy textures while maintaining the airiness from the whipped cream. This ingredient sweetens and softens the ice cream, making it irresistibly smooth.
Step 5: Gently Fold in Whipped Cream
Carefully fold the whipped cream into the cheesecake mixture. This gentle folding process keeps the mixture light and fluffy, ensuring the final ice cream has that perfect creamy mouthfeel that’s rich without being heavy.
Step 6: Freeze Until Firm
Pour the combined mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or overnight. This slow chilling sets the texture just right, giving you that dreamy homemade lemon cheesecake ice cream you’ve been craving.
How to Serve Homemade Lemon Cheesecake Ice Cream Recipe
Garnishes
When it’s time to wow your guests or treat yourself, a sprinkle of crumbled graham crackers on top is pure magic. It adds a familiar crunch and a hint of buttery sweetness, reminiscent of a traditional cheesecake crust, accentuating the lemon cheesecake flavors in the ice cream.
Side Dishes
This ice cream shines brilliantly on its own, but it also pairs wonderfully with fresh berries or a drizzle of honey. A crisp shortbread cookie on the side can add an extra indulgent touch, turning your dessert into a classic, well-rounded treat.
Creative Ways to Present
For a fun twist, serve scoops in individual waffle cones dipped in white chocolate and sprinkled with lemon zest. Or layer the ice cream in parfait glasses with extra lemon zest and graham cracker crumbs for a stunning presentation that’s perfect for summer parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover Homemade Lemon Cheesecake Ice Cream Recipe in an airtight container to maintain its fabulous texture and prevent freezer burn. Keeping it well-sealed ensures that every bite remains as fresh and flavorful as the first.
Freezing
This ice cream freezes beautifully, and you can keep it in the freezer for up to two weeks. For the best taste and texture, try to consume it within this time frame, as prolonged freezing can dull the vibrant lemon flavor and creamy consistency.
Reheating
Ice cream is best enjoyed straight from the freezer, but if it’s too hard to scoop, let it sit at room temperature for about 5 to 10 minutes. This slight soften allows the delightful Homemade Lemon Cheesecake Ice Cream Recipe texture to come alive again without losing any of its charm.
FAQs
Can I make this recipe without an ice cream maker?
Absolutely! This Homemade Lemon Cheesecake Ice Cream Recipe is designed to be made without an ice cream maker, thanks to the use of whipped cream and sweetened condensed milk, which create a creamy texture without churning.
Can I substitute the fresh lemon juice with bottled lemon juice?
While you can use bottled lemon juice in a pinch, fresh lemon juice and zest provide a brighter, more authentic lemon flavor that really makes the ice cream stand out.
Is it possible to make this recipe dairy-free?
For a dairy-free version, try using coconut cream instead of heavy cream and a dairy-free cream cheese alternative. Keep in mind the texture and flavor may differ slightly, but it can still be a delicious treat.
How long does it take to firm up in the freezer?
Plan to freeze the ice cream for at least 4 hours, although overnight is best. This allows the texture to fully set and flavors to meld beautifully.
Can I add mix-ins like blueberries or white chocolate chips?
Definitely! Stir in your favorite mix-ins just before freezing to add exciting textures and flavors that complement the lemon cheesecake base wonderfully.
Final Thoughts
This Homemade Lemon Cheesecake Ice Cream Recipe is such a joy to make and even more delightful to eat. Its luscious texture combined with bright, zesty flavors will quickly make it a star in your dessert repertoire. Trust me, once you try it, you’ll want to make it again and again to brighten up any day. So grab those ingredients and dive into this sunny, creamy delight!
Print
Homemade Lemon Cheesecake Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Lemon Cheesecake Ice Cream combines the creamy richness of classic cheesecake with a bright, zesty lemon flavor. Made without an ice cream maker, this no-churn recipe uses cream cheese and sweetened condensed milk to create a luscious, smooth texture perfect for a refreshing summer dessert.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
Optional Topping
- Crumbled graham crackers
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. This step ensures no lumps remain and the base is silky.
- Mix in Flavorings: Add the sweetened condensed milk, vanilla extract, fresh lemon juice, lemon zest, and a pinch of salt to the cream cheese mixture. Stir thoroughly to combine all the flavors evenly.
- Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This whipped cream will give the ice cream its light and airy texture.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care to maintain the airiness – fold just until combined to keep the ice cream light.
- Freeze the Mixture: Pour the combined mixture into a freezer-safe container, smoothing the top. Cover and freeze for at least 6 hours or overnight to allow the ice cream to set fully.
- Serve: Before serving, let the ice cream sit at room temperature for about 5-10 minutes for easier scooping. Serve with optional crumbled graham crackers on top for a perfect cheesecake touch.
Notes
- For best results, ensure the cream cheese is fully softened before mixing.
- This is a no-churn recipe, so no ice cream maker is needed.
- You can adjust the lemon juice and zest to increase or decrease tartness based on preference.
- Storing leftover ice cream in an airtight container helps prevent freezer burn and keeps the texture fresh.
