Lemon Cheesecake Ice Cream is a delightful treat that perfectly balances the creamy richness of cheesecake with the refreshing zing of lemon. As someone who has always had a passion for desserts, I can confidently say that this recipe is a game-changer for any ice cream lover. The origins of cheesecake date back to ancient Greece, but when combined with the bright flavor of lemon, it transforms into a modern classic that has captured the hearts of many.
People adore this dish not only for its luscious texture but also for its vibrant taste that dances on the palate. The convenience of making Lemon Cheesecake Ice Cream at home means you can enjoy this indulgent dessert anytime, without the need for an ice cream maker. Whether you’re hosting a summer gathering or simply treating yourself after a long day, this recipe is sure to impress. Join me as we dive into the world of Lemon Cheesecake Ice Cream and discover how to create this heavenly dessert in your own kitchen!
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: crushed graham crackers for topping
Preparing the Base
To start off, I like to gather all my ingredients and tools. You’ll need a mixing bowl, a whisk, and an ice cream maker. If you don’t have an ice cream maker, don’t worry! I’ll share a method for making it without one too.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using a whisk, beat them together until the mixture is smooth and creamy. This step is crucial because it helps to eliminate any lumps in the cream cheese, ensuring a silky texture in the final ice cream.
- Next, add the heavy cream and whole milk to the cream cheese mixture. Whisk until everything is well combined. The heavy cream is what gives the ice cream its rich and creamy texture, while the whole milk helps to balance it out.
- Now, it’s time to add the flavor! Pour in the fresh lemon juice, lemon zest, vanilla extract, and salt. Whisk again until all the ingredients are fully incorporated. The lemon juice and zest will provide that refreshing citrus flavor that makes this ice cream so delightful.
Chilling the Mixture
Once your base is ready, it’s important to chill it before churning. This step helps to enhance the flavors and ensures a smoother texture.
- Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 2 hours, or overnight if you have the time. The longer it chills, the better the flavors will meld together.
Churning the Ice Cream
After the mixture has chilled, it’s time to churn it into ice cream!
- Take your chilled mixture out of the refrigerator. If you’re using an ice cream maker, pour the mixture into the machine according to the manufacturer’s instructions. Make sure your ice cream maker bowl has been pre-frozen if required.
- Churn the mixture for about 20-25 minutes, or until it reaches a soft-serve consistency. You’ll notice it thickening and becoming creamy as it churns. This is one of my favorite parts because the smell of lemon fills the kitchen!
- If you don’t have an ice cream maker, you can still make this ice cream! Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, take it out and stir vigorously with a fork to break up any ice crystals. Repeat this process for about 3-4 hours until the ice cream is firm and creamy.
Freezing the Ice Cream
Once your ice cream has reached the desired consistency, it’s time to freeze it to firm it up.
- Transfer the churned ice cream into an airtight container. If you like, you can layer it with crushed graham crackers for that cheesecake crust flavor. Just sprinkle a layer of crushed graham crackers at the bottom of the container, then add a layer of ice cream, and repeat until you’ve used all the mixture.
- Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for at least 4 hours, or until it’s firm enough to scoop. I usually leave it overnight to ensure it’s perfectly set.
Serving the Lemon Cheesecake Ice Cream
Now comes the best part—serving and enjoying your homemade lemon cheesecake ice cream!
- When you’re ready to serve, take the ice cream out of the freezer and let it sit at room temperature for about 5-10 minutes. This will make it easier to scoop.
- Using an ice cream scoop, serve the ice cream into bowls or cones. If you’ve layered it with graham crackers, you’ll
Conclusion:
In summary, this Lemon Cheesecake Ice Cream recipe is an absolute must-try for anyone looking to indulge in a refreshing and creamy dessert that perfectly balances tartness and sweetness. The zesty lemon flavor combined with the rich cream cheese creates a delightful treat that is sure to impress your family and friends. Whether you serve it in a cone, a bowl, or as a topping for a warm slice of pie, this ice cream is versatile enough to elevate any dessert experience. For those looking to mix things up, consider adding crushed graham crackers for a delightful crunch or swirling in some fresh berries for an extra burst of flavor. You could even experiment with different citrus fruits like lime or orange to create your own unique twist on this classic recipe. I encourage you to give this Lemon Cheesecake Ice Cream a try and share your experience with me! I would love to hear how it turned out for you and any variations you might have tried. So grab your ice cream maker and get ready to enjoy a scoop (or two) of this delicious homemade treat. Trust me, once you taste it, you’ll be hooked! Print
Lemon Cheesecake Ice Cream: A Refreshing Summer Delight You Must Try
- Total Time: 280 minutes
- Yield: 1.5 quarts 1x
Description
Indulge in the refreshing taste of homemade Lemon Cheesecake Ice Cream, a creamy and zesty treat that combines rich cheesecake flavors with bright lemon notes. Perfect for warm days or as a delightful dessert, this ice cream is sure to impress!
Ingredients
Scale- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: crushed graham crackers for topping
Instructions
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Whisk until smooth and creamy.
- Add the heavy cream and whole milk, whisking until well combined.
- Pour in the fresh lemon juice, lemon zest, vanilla extract, and salt. Whisk until fully incorporated.
- Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best flavor.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes until soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir vigorously with a fork every 30 minutes for 3-4 hours until firm and creamy.
- Transfer the churned ice cream into an airtight container, layering with crushed graham crackers if desired.
- Cover and freeze for at least 4 hours, or overnight until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
- Serve in bowls or cones, garnished with additional lemon zest or crushed graham crackers if desired.
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest.
- This ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh!
- Feel free to experiment with other flavors by adding different extracts or mix-ins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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