Description
Creamy, tangy, and bursting with fresh lemon flavor, this homemade lemon cheesecake ice cream captures the best parts of both classic cheesecake and refreshing ice cream. With real cream cheese, lemon zest, and optional graham cracker swirls, it’s a frozen dessert that’s both nostalgic and luxurious.
Ingredients
- 8 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup graham cracker crumbs (optional)
Instructions
- Let cream cheese sit at room temperature until softened.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually mix in the whole milk, blending until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- If using graham cracker crumbs, layer or swirl them into the mixture.
- Transfer mixture into a shallow, freezer-safe container.
- Press parchment or plastic wrap directly on the surface and seal with lid.
- Freeze for at least 6 hours or overnight.
- Prep Time: 20 minutes
- Freezing Time: 6 hours