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!
Ingredients2 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 IngredientsIn 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 CreamPour 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 UpTransfer the churned ice cream to a freezer-safe container, smoothing the top. Freeze for at least 4 hours, or until firm.
Notes & TipsExtra 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 SuggestionScoop 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