Homemade Lemon Cheesecake Ice Cream

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Ah, homemade ice cream—nothing says “summer” quite like the sweet, tangy, and creamy goodness of a freshly churned batch. But let me tell you, this Homemade Lemon Cheesecake Ice Cream takes things up a notch. Imagine the smooth richness of cheesecake meets the refreshing zing of lemon, all in a cool, creamy scoop that’s just begging to be enjoyed on a warm afternoon. Trust me, once you taste this, you’ll never want to go back to store-bought ice cream again! It’s like the perfect dessert that combines the best of both worlds—tart, sweet, and totally indulgent.

Whether you’re hosting a get-together or just craving something sweet for yourself, this recipe is going to be your new go-to. So grab your ice cream maker (or don’t, we’ll make it work!), and get ready for a dessert that’s as satisfying as it is unforgettable. I promise you, this one’s a game-changer.

Why You’ll Love Homemade Lemon Cheesecake Ice Cream

This recipe is more than just a dessert—it’s an experience. Here’s why this ice cream will quickly become a favorite in your kitchen:

  • Versatile: Perfect for summer parties, family gatherings, or just because! Whether you’re serving it at a barbecue or enjoying a bowl after dinner, this ice cream will steal the show every time.
  • Budget-Friendly: You won’t need a ton of fancy ingredients to make this, just a few staples and a love for all things creamy and sweet. It’s an affordable way to enjoy gourmet-style ice cream without breaking the bank.
  • Quick and Easy: Making ice cream doesn’t have to be complicated! This recipe is super straightforward, so even if you’re a beginner, you’ll find it easy to whip up. No need for a ton of equipment—just mix, chill, and churn!
  • Customizable: You can get creative with this one! Want to add a little swirl of fruit puree or some graham cracker crumbs for that extra cheesecake texture? Go for it. This recipe is your blank canvas.
  • Crowd-Pleasing: It’s creamy, dreamy, and tangy with just the right balance of sweetness—this ice cream is going to be a hit with kids and adults alike. You’ll definitely want to make a double batch!

Ingredients

This is what makes this lemon cheesecake ice cream so delightful—it’s the perfect balance of tart lemon and rich, creamy cheesecake. Here’s what you’ll need:

Cream Cheese

The essential base for that cheesecake flavor we all know and love. It adds the smooth, tangy richness that makes this ice cream so special.

Heavy Cream

For that ultra-creamy texture that makes each bite melt in your mouth.

Whole Milk

Adds the perfect amount of lightness to the ice cream, while still keeping it rich and luscious.

Lemon Zest

Fresh, aromatic, and packed with flavor, lemon zest brings the zesty zing that makes this ice cream a refreshing treat.

Lemon Juice

Gives the ice cream its signature tart flavor that cuts through the creaminess for the perfect balance.

Sugar

To sweeten things up and bring everything together.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you’ll make this dreamy ice cream that tastes like summer in every bite:

1. Combine Cream Cheese and Sugar

In a mixing bowl, beat together the cream cheese and sugar until smooth. This will create the rich base of your cheesecake ice cream.

2. Add Milk and Heavy Cream

Pour in the whole milk and heavy cream, and mix until fully combined. You’ll start to see that creamy texture come to life.

3. Add Lemon Zest and Lemon Juice

Stir in the fresh lemon zest and lemon juice. This is where the magic happens—your mixture will start to smell fresh and tangy, just like a lemon cheesecake!

4. Chill the Mixture

Refrigerate the mixture for at least 2 hours or until it’s nice and cold. The colder it is, the smoother your ice cream will be when it’s churned.

5. Churn the Ice Cream

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. You’ll know it’s done when it’s thickened to a soft-serve consistency.

6. Freeze the Ice Cream

Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm. (I know it’s hard, but the wait is worth it!)

7. Serve and Enjoy

Scoop into bowls or cones, garnish with a little extra lemon zest, and dig in! You’ve just made a homemade ice cream that’s perfect for any occasion.

How to Serve Homemade Lemon Cheesecake Ice Cream

This ice cream is the perfect treat all on its own, but here are a few ways you can take it to the next level:

  • With Fresh Berries: Serve it with a handful of juicy, fresh berries like raspberries or blueberries for a refreshing contrast.
  • Graham Cracker Crumbles: Top it off with some crushed graham crackers for that classic cheesecake crust flavor.
  • As an Ice Cream Sandwich: Scoop it between two cookies for a fun and indulgent twist on the classic ice cream sandwich.

Additional Tips

  • Make It Ahead: This ice cream can be made in advance and stored in the freezer. It’s perfect for meal prepping your summer treats!
  • Mix-Ins: Want to add a little something extra? Try stirring in some mini chocolate chips, a swirl of caramel sauce, or even a few chunks of cheesecake if you’re feeling extra indulgent.
  • No Ice Cream Maker? No Problem: If you don’t have an ice cream maker, no worries. Simply freeze the mixture in a shallow pan, and every 30 minutes, use a fork to stir it up until it’s fully frozen and creamy.

FAQ Section

Q1: Can I use low-fat cream cheese?
A1: For the best creamy texture, I recommend full-fat cream cheese. Low-fat versions can affect the richness and texture of the ice cream.

Q2: Can I make this without an ice cream maker?
A2: Yes! You can make this without an ice cream maker by freezing the mixture in a shallow pan and stirring it every 30 minutes to break up the ice crystals. It’ll take a little longer, but the result will still be delicious!

Q3: Can I add fruit to this recipe?
A3: Absolutely! You can add fresh fruit or a fruit puree to the mixture for added flavor. Just fold it in after the ice cream is churned for a burst of fruity goodness!

Q4: How do I store leftovers?
A4: Store your homemade ice cream in an airtight container in the freezer. It should last for about 1–2 weeks if kept frozen.

Q5: Can I make this ahead of time?
A5: Yes, this ice cream stores beautifully! Make it a day or two ahead of time and let it freeze until you’re ready to serve.

Q6: How do I make the ice cream firmer?
A6: If you like your ice cream extra firm, let it freeze for an extra couple of hours. The longer it chills, the firmer it gets.

Q7: Can I add alcohol to this recipe?
A7: For an adult twist, you can add a splash of limoncello or a lemon liqueur. Just make sure not to add too much, as alcohol can prevent the ice cream from freezing properly.

Q8: What’s the best way to scoop this ice cream?
A8: If the ice cream is too firm, run your ice cream scoop under warm water to make scooping easier.

Q9: Can I make this vegan?
A9: Yes! Substitute the cream cheese and heavy cream with vegan alternatives, like coconut cream and dairy-free cream cheese.

Q10: Can I make this recipe in a different flavor?
A10: Absolutely! You can swap the lemon for any other fruit or flavor you love. Try strawberry, mango, or even chocolate for a fun variation!

Conclusion

Homemade Lemon Cheesecake Ice Cream is a showstopper of a dessert that’s not only delicious but also surprisingly easy to make. Creamy, tangy, and utterly indulgent, it’s the perfect treat for any occasion. Whether you’re celebrating a special moment or just treating yourself, this ice cream will make it feel extra special. So go ahead—make a batch, and let the sweet, lemony goodness bring a little joy to your day!

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Homemade Lemon Cheesecake Ice Cream

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This Homemade Lemon Cheesecake Ice Cream is a creamy, tangy treat that combines the rich flavor of cheesecake with the refreshing zest of lemon. It’s perfect for warm days, offering a burst of sunshine in every scoop!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 68 servings 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. 2 cups heavy cream
  2. 1 cup whole milk
  3. ¾ cup granulated sugar
  4. 1 teaspoon vanilla extract
  5. 8 oz cream cheese, softened
  6. ¼ cup fresh lemon juice
  7. 2 tablespoons lemon zest

Instructions

  • Mix the Ingredients
    In a large mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest. Mix until smooth and creamy.
  • Churn the Ice Cream
    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25-30 minutes), until it reaches a soft-serve consistency.
  • Freeze to Firm Up
    Transfer the churned ice cream to a freezer-safe container, smoothing the top. Freeze for at least 4 hours, or until firm.

Notes

  • Extra Tanginess: For a bolder lemon flavor, increase the lemon juice to ⅓ cup and zest to 3 tablespoons.
  • Cheesecake-Inspired Crunch: Top with crushed graham crackers or mix them in before freezing for added texture.
  • Storage: Store in an airtight container for up to 1 week in the freezer.

Nutrition

  • Serving Size: 1 scoop
  • Calories: 250
  • Sugar: 18g
  • Sodium: 55mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 60mg

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