Description
Homemade Lemon Cheesecake Ice Cream is a creamy, tangy frozen dessert that combines the rich flavors of cheesecake with the refreshing zest of lemon. This no-bake recipe uses an ice cream maker to achieve a smooth texture enhanced with crunchy graham cracker mix-ins, perfect for a summer treat or any time you crave a cool, citrusy delight.
Ingredients
Scale
Main Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Mix-in
- 1 cup crushed graham crackers
Optional
- A few drops of yellow food coloring
Instructions
- Combine Ingredients: In a blender or mixing bowl, combine the softened cream cheese, whole milk, heavy cream, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract. Blend or whisk the ingredients until the mixture is completely smooth and creamy, ensuring there are no lumps of cream cheese.
- Adjust Flavor and Color: Taste the mixture and adjust the lemon juice or zest according to your preference for a brighter lemon flavor. If desired, add a few drops of yellow food coloring to give the ice cream a vibrant lemon hue, blending lightly to incorporate.
- Churn Ice Cream: Pour the cream mixture into your ice cream maker. Churn following the manufacturer’s instructions, typically for about 20 to 25 minutes, until the ice cream thickens and achieves a creamy consistency.
- Add Graham Crackers: In the last 5 minutes of churning, gently fold in the crushed graham crackers so they are evenly distributed without losing their texture.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container. Cover it tightly and freeze the ice cream for at least 4 hours or until it becomes firm enough to scoop.
- Serve: Scoop the lemon cheesecake ice cream into bowls or cones. Optionally, top with extra graham cracker crumbs, additional lemon zest, or a dollop of whipped cream for added flavor and presentation.
Notes
- If you don’t have an ice cream maker, pour the blended mixture into a loaf pan and swirl in the crushed graham crackers. Freeze for 6 to 8 hours, stirring once or twice during freezing to improve texture and prevent ice crystals.
