Homemade Lemon Cheesecake Ice Cream

Bright, creamy, and refreshingly tangy, this Lemon Cheesecake Ice Cream is a decadent homemade treat. With rich cream cheese, zesty lemon, and a luscious texture, it’s like a scoop of sunshine on a cone!

 Ingredients

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 

 Directions

 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 & Tips

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.

 Serving Suggestion

Scoop into bowls or cones and garnish with fresh berries, a dollop of whipped cream, or a sprinkle of extra lemon zest for a burst of freshness.

 Prep Time: 10 minutes

 Churn Time: 30 minutes

 Freeze Time: 4 hours

 Servings: 6-8