Homemade Lemon Cheesecake Ice Cream ❤️🍋

Servings: 6-8 | Prep Time: 15 minutes | Freeze Time: 4-6 hours

Calories per serving: Approximately 250-300 calories (depending on portion size)

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Tip:

This Lemon Cheesecake Ice Cream is a dreamy, creamy dessert that combines the tangy freshness of lemon with the richness of cheesecake. It’s the perfect balance of sweet, tart, and creamy! Homemade and easy to make, this ice cream will brighten up any occasion with its refreshing, citrusy flavor.

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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 🍋

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Instructions:

1. Prepare the Ice Cream Base:

1. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved. This should take about 2-3 minutes.

2. In a separate smaller bowl, beat the softened cream cheese until smooth and creamy. You can use an electric mixer or a whisk. This will create a smooth base for the ice cream.

3. Gradually add the cream cheese to the cream and milk mixture, whisking until the entire mixture is smooth and well combined.

2. Add the Lemon Flavors:

1. Stir in the fresh lemon juice and lemon zest. The lemon juice will add the tangy flavor, while the zest will enhance the lemony aroma and provide texture.

3. Chill the Mixture:

1. Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2-3 hours or overnight. Chilling helps the flavors to meld together and results in a smoother texture.

4. Churn the Ice Cream:

1. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. Churning usually takes about 20-25 minutes, depending on your machine.

2. Once the ice cream has thickened to a creamy consistency, transfer it to a freezer-safe container.

5. Freeze and Serve:

1. Cover the container and freeze for 4-6 hours or until the ice cream is firm enough to scoop.

2. Once frozen, scoop the Homemade Lemon Cheesecake Ice Cream into bowls or cones and enjoy the refreshing, tangy treat!

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Tips for Saving Energy:

• Use a countertop ice cream maker to make this dessert without turning on the oven, saving energy while still getting that creamy, homemade goodness.

• You can prepare the ice cream base ahead of time, allowing it to chill overnight, so you can churn and freeze it the next day with minimal prep time.

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Who Should Enjoy This Ice Cream?:

• This Lemon Cheesecake Ice Cream is perfect for anyone who loves creamy, tangy desserts with a citrus twist.

• Great for summer gatherings, holiday parties, or family dessert nights.

• Ideal for those who appreciate a light and refreshing treat that still feels indulgent with the richness of cream cheese.

Who Should Avoid It?:

• People with dairy allergies or lactose intolerance should substitute the heavy cream, milk, and cream cheese with dairy-free alternatives such as coconut cream and dairy-free cream cheese.

• Those on a low-sugar or low-calorie diet may want to enjoy this ice cream in moderation.

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Enjoy this Homemade Lemon Cheesecake Ice Cream, a creamy, refreshing treat that combines the delightful flavors of lemon and cheesecake in a scoop of sunshine. It’s the perfect indulgence for any occasion!