Description
This Homemade Lemon Cheesecake Ice Cream is a bright, creamy, and tangy treat perfect for any occasion. With rich cream cheese and zesty lemon, it’s like a scoop of sunshine on a cone!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup fresh lemon juice
- 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: 330 kcal
- Sugar: 30g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg