Homemade Lemon Cheesecake Ice Cream

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Bright, tangy, and irresistibly creamy, Homemade Lemon Cheesecake Ice Cream is the ultimate summer indulgence. This frozen treat captures the perfect balance of zesty lemon and rich cheesecake flavors, making each bite both refreshing and decadent. Whether you’re hosting a garden party or just looking to cool off on a hot afternoon, this ice cream is sure to impress.

With swirls of lemon zest and a silky cheesecake base, this no-churn ice cream offers all the indulgence of a baked dessert without the oven. It’s easy to prepare, requires minimal ingredients, and delivers gourmet flavor in every spoonful. Serve it in cones, bowls, or sandwiched between cookies for a delightful twist.

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Ingredients for this Homemade Lemon Cheesecake Ice Cream

• 1 cup heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest (plus extra for garnish)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sweetened condensed milk
• Optional: crushed graham crackers for garnish

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Step 1: Prepare the Cheesecake Mixture

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, lemon zest, lemon juice, and vanilla extract. Continue mixing until well combined and silky.

Step 2: Fold in the Sweetened Condensed Milk

Gradually pour in the sweetened condensed milk, stirring gently to combine with the cream cheese mixture. Make sure the mixture is smooth and uniform with no lumps.

Step 3: Whip the Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step adds volume and creaminess to the final product.

Step 4: Combine and Layer

Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care not to deflate the whipped cream. Transfer the mixture into a freezer-safe container.

Step 5: Freeze

Smooth the top and cover tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm.

Step 6: Serve and Garnish

Scoop into bowls or cones and garnish with extra lemon zest or crushed graham crackers if desired.

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Storage Instructions

Store the lemon cheesecake ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 320
• Fat: 24g
• Carbohydrates: 22g
• Sugar: 20g
• Protein: 5g

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Frequently Asked Questions

What if I don’t have an ice cream maker?

This recipe is no-churn, so no ice cream maker is needed.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Is it okay to use low-fat cream cheese?

Yes, but full-fat cream cheese gives the best texture and richness.

How long does it take to freeze completely?

It typically takes at least 6 hours or overnight for the ice cream to fully firm up.

Can I add mix-ins?

Absolutely! Crushed graham crackers, white chocolate chips, or even blueberries work well.

How do I make it more lemony?

Increase the lemon zest and juice slightly, or add a touch of lemon extract.

Can I double the recipe?

Yes, just ensure you have enough freezer space and containers.

What can I serve with this ice cream?

Try it with shortbread cookies, lemon bars, or fresh berries.

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