Homemade Lemon Cheesecake Ice Cream
This Lemon Cheesecake Ice Cream is a bright, creamy, and refreshingly tangy dessert that combines the richness of cheesecake with the zesty citrus kick of fresh lemon!With a smooth, velvety texture and the perfect balance of sweet and tart, this homemade ice cream is like a scoop of sunshine in a bowl. Whether served in a cone, a bowl, or sandwiched between cookies, this recipe is irresistibly delicious!
INGREDIENTS:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
For the Graham Cracker Swirl (Optional but Amazing!):
½ cup crushed graham crackers
2 tablespoons melted butter
1 tablespoon brown sugar
DIRECTIONS:
1. Make the Ice Cream Base:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add sugar, lemon zest, and lemon juice, beating until creamy.
Slowly mix in the milk, heavy cream, and vanilla extract, whisking until well combined.
2. Chill the Mixture:
Cover and refrigerate the mixture for at least 2–4 hours (or overnight) to allow the flavors to develop and the mixture to chill completely.
3. Prepare the Graham Cracker Swirl (Optional):
In a small bowl, mix crushed graham crackers, melted butter, and brown sugar until crumbly.
Set aside for layering later.
4. Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Once the ice cream reaches a soft-serve consistency, fold in half of the graham cracker mixture (if using).
5. Freeze & Swirl:
Transfer the ice cream into a freezer-safe container, layering with the remaining graham cracker crumble for a cheesecake-like effect.
Cover and freeze for at least 4 hours, or until firm.
6. Serve & Enjoy!
Scoop into bowls or cones and garnish with extra lemon zest, fresh berries, or a drizzle of honey for an extra treat!