Description
This Homemade Lemon Cheesecake Ice Cream is creamy, tangy, and bursting with fresh citrus flavor. A no-churn treat that blends rich cheesecake with zesty lemon, perfect for summer days or anytime you need a refreshing dessert.
Ingredients
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
Instructions
- Beat the softened cream cheese until smooth.
- Add sugar, lemon zest, lemon juice, and vanilla extract. Mix until combined.
- Stir in sweetened condensed milk.
- Whip the cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture.
- Transfer to a container and smooth the top.
- Cover and freeze for at least 6 hours or overnight.
- Serve with lemon zest or graham crackers.
- Prep Time: 15 minutes
- Freezing time: 6 hours minimum
- Category: Desserts