Heavenly Homemade Lemon Cheesecake Ice Cream Recipe

Creamy summer nights find their perfect companion in this homemade lemon cheesecake ice cream that promises pure bliss.

Citrus zest dances through each silky smooth bite, creating an unexpected dessert symphony.

Tangy cream cheese whispers decadent notes against bright lemon undertones.

Sweet memories of childhood treats mingle with sophisticated culinary craft.

Soft peaks of frozen magic await you, ready to transport taste buds toward cool, luxurious comfort.

Chilled perfection beckons with every spoonful, promising a delightful escape from ordinary desserts.

Summer’s most delectable secret is about to unfold right in your kitchen.

Ultimate Lemon Cheesecake Ice Cream to Try

• Capture Citrusy Bliss: This lemon cheesecake ice cream bursts with bright, tangy flavors that dance on your taste buds, delivering a refreshing twist on classic desserts.
• Minimal Kitchen Skills Required: Perfect for novice cooks, the recipe demands simple mixing and basic ingredients, making it accessible for anyone craving a homemade treat.
• Crowd-Pleasing Dessert: Versatile enough for summer gatherings, family dinners, or spontaneous sweet cravings, this ice cream impresses guests with its gourmet feel and homemade charm.
• No-Fuss Preparation: With just a few steps and common kitchen tools like a mixing bowl and ice cream maker, you can create a restaurant-quality dessert without complex techniques.

Ingredients for Zesty Lemon Cheesecake Ice Cream

• Heavy Cream: A rich and luxurious dairy product that provides a smooth and creamy texture to the ice cream.
• Milk: Adds lightness and helps balance the richness of the cream.
• Sugar: Sweetens the ice cream and helps create a soft, scoopable consistency.

• Cream Cheese: Brings a tangy, rich flavor and helps create a smooth, dense ice cream base.
• Lemon Juice: Adds bright, fresh citrus notes and a subtle tartness to the dessert.
• Lemon Zest: Provides intense lemon flavor and aromatic oils that enhance the overall citrus profile.

• Vanilla Extract: Adds depth and rounds out the flavors with its warm, sweet undertones.

How to Make Lemon Cheesecake Ice Cream Easily

Step 1: Blend Creamy Lemon Cheesecake Base

• Heavy cream
• Whole milk
• Granulated sugar
• Pure vanilla extract
• Softened cream cheese
• Fresh lemon juice
• Grated lemon zest

Blend thoroughly until the mixture becomes silky and uniform in texture, ensuring no lumps remain.

Step 2: Churn into Dreamy Frozen Delight

Pour the luscious mixture into your ice cream maker. Churn according to the machine’s guidance, typically 25-30 minutes, until the mixture transforms into a luxurious soft-serve consistency with a beautiful, creamy texture.

Step 3: Settle and Solidify

Carefully transfer the churned ice cream into a freezer-safe container. Use a spatula to smooth the surface, creating an even layer.

Place in the freezer for a minimum of 4 hours, allowing the ice cream to firm up and develop its rich, decadent texture.

Step 4: Scoop and Savor

Remove the ice cream from the freezer a few minutes before serving to allow slight softening.

Scoop into bowls, garnish with optional lemon zest or fresh mint, and enjoy your homemade lemon cheesecake ice cream.

Tips for Creamy Lemon Cheesecake Ice Cream

• Use fresh lemons and grate only the bright yellow part, avoiding the bitter white pith underneath for a pure, vibrant citrus flavor.
• Let cream cheese sit at room temperature for about 30 minutes before mixing to ensure a smooth, lump-free texture.
• Refrigerate the ice cream base for 1-2 hours before churning to help it freeze faster and create a creamier consistency.
• Press plastic wrap directly onto the surface of the ice cream before freezing to prevent unwanted ice crystal formation.
• Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve the perfect creamy texture.

Variations to Refresh Lemon Cheesecake Ice Cream

• Lavender Lemon Bliss: Infuse the base with dried lavender flowers for a floral, aromatic upgrade that complements the citrusy notes.
• No-Churn Lemon Cheesecake Delight: Skip the ice cream maker by whipping heavy cream, condensed milk, cream cheese, lemon juice, and zest together, then freeze for a simpler preparation method.
• Lemon Cheesecake Crunch: Fold in crushed graham cracker pieces or toasted almond slivers during the final churning stage to add textural contrast and enhance the cheesecake flavor profile.
• Greek Yogurt Light Version: Replace half the cream cheese with Greek yogurt for a tangier, lighter ice cream that reduces overall calorie content while maintaining creamy texture.

Pairings to Enhance Lemon Cheesecake Ice Cream

• Pair with Lemon Shortbread: Crumble buttery, zesty lemon shortbread cookies alongside the creamy ice cream for a delightful textural contrast and complementary citrus flavor.
• Match with Lavender Tea: Brew a light, fragrant lavender tea that echoes the bright, refreshing notes of the lemon cheesecake ice cream, creating a sophisticated dessert experience.
• Serve with Candied Lemon Peel: Garnish the ice cream with thin, sugary candied lemon peels to enhance the citrus profile and add a delicate, sweet crunch.
• Complement with Prosecco: Pour a crisp, bubbly Prosecco that cuts through the richness of the cheesecake ice cream and highlights its tangy lemon undertones.

Storing Lemon Cheesecake Ice Cream Safely

Store leftover lemon cheesecake ice cream in a sealed container with a tight-fitting lid to prevent freezer burn and absorbing other flavors. Press plastic wrap directly onto the surface to minimize ice crystal formation.

Keep the ice cream in the freezer for up to 2 weeks. Place the container in the back of the freezer where temperature remains most consistent.

Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before scooping. This softens the texture and makes it easier to serve.

If the ice cream becomes too hard, briefly whip it with a hand mixer or spatula to break down ice crystals and restore its smooth, creamy consistency before serving.

FAQs

• Can I make this recipe without an ice cream maker?

Yes, you can still make the ice cream by using the no-churn method. Pour the mixture into a freezer-safe container and stir every hour for 4-5 hours to break up ice crystals, creating a creamy texture.

• How can I enhance the lemon flavor?

Add an extra tablespoon of lemon zest or a few drops of lemon extract to intensify the citrusy taste. You can also include a small amount of limoncello liqueur for a more vibrant lemon profile.

• Is this recipe suitable for people with lactose intolerance?

Unfortunately, this recipe contains dairy products like heavy cream and cream cheese. For a lactose-free version, you’ll need to substitute with non-dairy alternatives like coconut cream and vegan cream cheese.

• Can I reduce the sugar content in this recipe?

Ultimate Homemade Lemon Cheesecake Ice Cream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

• Total Time: 4 hours 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy ultimate homemade lemon cheesecake ice cream blends tangy citrus with rich cheesecake notes, creating a luxurious summer dessert. Cool refreshment meets sophisticated flavor, tempting you to savor each delightful spoonful.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 2 cups (480 milliliters) heavy cream
• 1 cup (240 milliliters) whole milk
• 3/4 cup (150 grams) granulated sugar

Flavor Enhancers:

• 1/4 cup (60 milliliters) fresh lemon juice
• 2 tablespoons lemon zest

Finishing Ingredient:

• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a spacious mixing vessel, thoroughly blend heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest until achieving a velvety, uniform consistency without any lumps.
2. Position the liquid mixture into an ice cream churning device, processing for approximately 25-30 minutes at medium speed until the texture resembles soft-serve and displays a light, airy quality.
3. Carefully transfer the freshly churned mixture into a freezer-compatible container, using a spatula to create an even surface and eliminate potential air pockets.
4. Securely cover the container and place in the freezer, allowing the ice cream to solidify for a minimum of 4 hours or ideally overnight, which will enhance the rich, creamy texture.
5. Before serving, remove the ice cream from the freezer and let it rest at room temperature for 5-7 minutes to soften slightly, ensuring easier scooping and optimal flavor release.

Notes

• Soften cream cheese at room temperature for smooth, lump-free blending to ensure a silky texture.
• Adjust lemon intensity by adding more zest for a bolder citrus flavor or reducing it for a milder taste.
• Experiment with graham cracker crumbs sprinkled on top or mixed into the base for a classic cheesecake-inspired crunch.
• For a lighter version, substitute half-and-half for heavy cream and use low-fat cream cheese without compromising the rich, creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400 kcal
• Sugar: 35 g
• Sodium: 120 mg
• Fat: 34 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 95 mg