Homemade Lemon Cheesecake Ice Cream

If you’re craving a sweet treat that’s tangy, creamy, and oh-so-refreshing, this Homemade Lemon Cheesecake Ice Cream is about to become your new best friend. Think of it as the best of both worlds—cheesecake and ice cream in one dreamy bite. The rich, velvety texture, the tang from the fresh lemon, and the sweet, decadent cheesecake flavor come together to create a dessert that’s next-level good. Plus, it’s so easy to make, you won’t even believe how quickly it comes together. So grab a spoon (or a cone) and get ready for a summer-in-a-bite experience. Trust me, you’ll be hooked after just one taste.

Why You’ll Love Homemade Lemon Cheesecake Ice Cream

A Perfect Balance of Tangy and Sweet

The tang of lemon perfectly balances out the rich, creamy cheesecake flavor in this ice cream. It’s refreshing, but still indulgent—exactly what you want in a summer dessert.

No Ice Cream Maker? No Problem!

You don’t need an ice cream maker to make this treat. With just a few simple ingredients and a little patience, you can have the most velvety, homemade ice cream that will wow everyone.

Simple Ingredients

Made with ingredients you likely already have at home, this ice cream is as easy as it is delicious. No need to hunt for exotic items—just whip up some heavy cream, cream cheese, and a touch of lemon, and you’re good to go.

Versatile & Customizable

This ice cream is a fantastic base for all kinds of mix-ins! Think crushed graham crackers for a cheesecake crust effect, fresh berries for a fruity twist, or even a drizzle of caramel sauce for extra indulgence. The possibilities are endless.

Ingredients in Homemade Lemon Cheesecake Ice Cream

Here’s everything you’ll need to make this creamy, tangy, and utterly dreamy ice cream:

For the Ice Cream Base:

• Cream Cheese: The key to getting that signature cheesecake flavor. It adds richness and a tangy creaminess that makes this ice cream irresistible.
• Heavy Cream: This makes the ice cream base ultra-creamy and smooth.
• Sweetened Condensed Milk: A bit of sweetness goes a long way, and this ingredient makes the ice cream velvety without being too sugary.
• Lemon Zest: Fresh lemon zest gives the ice cream its vibrant, citrusy flavor and a little aromatic zing.
• Lemon Juice: Freshly squeezed lemon juice for that perfect balance of tart and sweet.
• Vanilla Extract: Just a touch of vanilla to round out the flavors.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prepare the Cream Cheese Mixture

In a large bowl, beat the cream cheese until smooth and creamy. This step is important to avoid any lumps in your ice cream base.

2. Mix in the Dairy

To the softened cream cheese, add the heavy cream, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Use a hand mixer or whisk to combine everything until it’s fully blended and smooth.

3. Freeze the Ice Cream

Pour the mixture into a loaf pan or an airtight container. Cover tightly with plastic wrap or a lid, and place it in the freezer for about 4-6 hours or until it’s firm and scoopable. You can also give it a quick stir halfway through freezing to keep the texture creamy.

4. Serve and Enjoy!

Once the ice cream is fully frozen, scoop it into bowls or cones, and enjoy the refreshing, creamy goodness. If you like, garnish with some crushed graham crackers or fresh berries for a fun twist!

Nutrition Facts

Servings: 8
Calories per serving: 260
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 60mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g

Preparation Time

Prep Time: 10 minutes
Freeze Time: 4-6 hours
Total Time: 4-6 hours 10 minutes

How to Serve Homemade Lemon Cheesecake Ice Cream

With a Crunchy Crust

Top your ice cream with some crushed graham crackers for that cheesecake-crust experience. It’s like taking a bite of cheesecake, but colder and even more irresistible.

Fresh Fruit

Fresh berries like strawberries, blueberries, or raspberries add a pop of color and a fruity contrast to the rich ice cream.

In a Waffle Cone

For the perfect summer treat, serve this ice cream in a waffle cone. The crispy cone complements the creamy ice cream and gives you that classic ice cream parlor vibe.

Additional Tips

Make it Even More Cheesecake-Like

To really boost the cheesecake flavor, swirl in some cheesecake filling or use a bit of sour cream in place of some of the cream cheese. It’ll add an extra layer of tang!

Add Mix-ins

Feel free to get creative! Crushed graham crackers, chocolate chips, or swirls of caramel would make delicious additions. Just fold them into the mixture before freezing.

Don’t Skip the Freezing Time

Be patient and let the ice cream freeze completely. This step is key for getting that perfect texture and consistency!

Store Leftovers Properly

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Make sure to cover it tightly with plastic wrap or wax paper to prevent ice crystals from forming on the surface.

FAQ Section

Q1: Do I need an ice cream maker to make this?

A1: Nope! This recipe doesn’t require an ice cream maker. Just mix the ingredients, freeze, and you’re good to go!

Q2: Can I use bottled lemon juice instead of fresh lemons?

A2: Fresh lemons give the best flavor, but if you don’t have them, bottled lemon juice will work in a pinch.

Q3: Can I make this ahead of time?

A3: Yes, absolutely! You can make it a day or two ahead of time, just store it in the freezer until you’re ready to serve.

Q4: Can I add other flavors?

A4: Definitely! If you want to add other flavors, like strawberry or raspberry, swirl in some pureed fruit before freezing. You can also experiment with other extracts, like almond or lemon-lime.

Q5: How do I store leftovers?

A5: Store any leftover ice cream in an airtight container in the freezer. Just be sure to cover it with plastic wrap or wax paper to prevent ice crystals from forming.

Q6: Can I make this dairy-free?

A6: You can try substituting dairy-free cream cheese and coconut cream or almond milk for the heavy cream. The texture and flavor may be slightly different, but it’ll still be delicious!

Q7: Can I add alcohol to this recipe?

A7: Yes! A splash of limoncello or a bit of vodka can add a fun twist. Just be careful not to add too much, as alcohol can prevent the ice cream from freezing properly.

Q8: How can I make this ice cream even creamier?

A8: You can add a tablespoon of cornstarch to the mixture (dissolved in a little milk) to help give it a creamier texture, or try using half-and-half instead of heavy cream.

Q9: Can I use a different fruit besides lemon?

A9: Absolutely! You can swap the lemon for other fruits like lime, orange, or even berries for a different flavor.

Q10: How long does this ice cream last in the freezer?

A10: This ice cream is best enjoyed within 2 weeks for optimal texture and flavor. After that, it might become a bit icy.

Conclusion

This Homemade Lemon Cheesecake Ice Cream is the perfect dessert for any occasion. With its creamy, tangy, and sweet flavor, it’s the ideal way to cool off on a hot day or to treat yourself after a long week. Easy to make, completely customizable, and totally irresistible—you’re going to want this ice cream in your life. Enjoy every spoonful (or coneful)!

Print