You know those hot summer days when you just crave something cool and refreshing? That’s when lemon cheesecake ice cream comes to the rescue! I remember sitting on my porch, the sun shining bright, with a bowl of this creamy goodness in my hands. The first spoonful hits you with that zesty lemon flavor, and it’s like a burst of sunshine! It’s the perfect combination of creamy cheesecake and the tangy brightness of lemon, making every bite feel like a little celebration. Trust me, once you try this ice cream, you’ll be dreaming about it long after the last scoop is gone. It’s not just a treat; it’s an experience that will transport you to a warm summer day, no matter the season. So, let’s get started on making this delightful dessert that’s sure to impress everyone!

Ingredients for Lemon Cheesecake Ice Cream

2 cups softened cream cheese – This is the star of the show! Make sure it’s softened to room temperature for easy mixing.
1 cup granulated sugar – This sweetens up the mix and balances the tartness of the lemon.
1 cup heavy cream – For that luscious, creamy texture that makes ice cream irresistible!
1/2 cup whole milk – This adds just the right amount of creaminess without being too heavy.
1/4 cup freshly squeezed lemon juice – Fresh is key here! It brings that bright, zesty flavor that makes this ice cream sing.
1 tablespoon freshly grated lemon zest – This adds an extra punch of lemony goodness. Don’t skip it!
1 teaspoon pure vanilla extract – Just a touch of vanilla enhances the flavors and rounds everything out beautifully.

How to Prepare Lemon Cheesecake Ice Cream

Making this lemon cheesecake ice cream is a breeze, and trust me, your taste buds will thank you! Here’s how to whip it up in just a few simple steps.

Step-by-Step Instructions

First, grab a mixing bowl and beat the softened cream cheese with an electric mixer on medium speed until it’s super smooth and creamy. This usually takes about 2-3 minutes. You want to make sure there are no lumps because we’re going for that dreamy texture!
Next, add in the granulated sugar, heavy cream, whole milk, lemon juice, lemon zest, and vanilla extract. Mix everything together on low speed until well combined. Don’t rush this part; gently incorporate the ingredients for about another 2 minutes until it’s all combined into a luscious mixture.
Now, it’s time to pour this delightful mixture into your ice cream maker. Follow your manufacturer’s instructions for churning—usually, it takes about 20-25 minutes until it reaches that soft-serve consistency. You can almost taste it already!
Once churned, transfer the ice cream to a container. Make sure to press it down to eliminate any air pockets, and then cover it tightly. Pop it in the freezer for at least 4 hours. This step is essential for achieving that perfect scoopable texture.
When you’re ready to indulge, let it sit at room temperature for a few minutes to soften slightly before scooping. You want it creamy, not rock-hard!

And there you have it! In just a few steps, you’ve transformed simple ingredients into a heavenly lemon cheesecake ice cream that’s bound to be a hit. Enjoy every refreshing scoop!

Why You’ll Love This Recipe

Quick prep time: You’ll whip this up in just 15 minutes! That means more time to enjoy it and less time in the kitchen.
No cooking required: Just mix, churn, and freeze! It’s as simple as that, making it perfect for those lazy days.
Perfect for hot days: There’s nothing like a scoop of this lemon cheesecake ice cream to cool you down and brighten your mood when the sun’s blazing.
Creamy and tangy flavor: The rich creaminess paired with the zesty lemon is a match made in dessert heaven. It’s like a little burst of sunshine in every bite!

Tips for Success

To make sure your lemon cheesecake ice cream turns out perfectly every time, here are a few of my favorite tips! First off, make sure your cream cheese is really softened; this helps create that smooth, velvety texture we all love. I usually take it out of the fridge about an hour before I start. Also, don’t skimp on the lemon zest! It enhances the flavor immensely, giving it that extra zing. If you want an even more intense lemon flavor, feel free to add a bit more lemon juice, but taste as you go to ensure it doesn’t overpower the sweet balance.

Lastly, when you’re churning the ice cream, keep an eye on the consistency. You want it to be fluffy and soft-serve-like before freezing. If it’s too hard after freezing, let it sit out for a few minutes before scooping to get that creamy texture back. Trust me, these little tips will elevate your homemade ice cream game!

Storage & Reheating Instructions

Storing your lemon cheesecake ice cream properly is key to keeping it fresh and delicious! First things first, make sure to transfer any leftovers into an airtight container. This will help prevent freezer burn and keep pesky ice crystals from forming. I usually choose a container that’s not too big, just enough to fill it up to the top—this minimizes the air inside and keeps the ice cream creamy!

Once it’s in the container, pop it in the freezer where it can chill out for a good while—ideally, it should be good for about 2-3 weeks. Although, let’s be real, it’ll probably be gone long before then!

When you’re ready to scoop into this creamy delight, you might find it’s a bit too hard at first. No worries! Just let it sit at room temperature for about 5-10 minutes before you dive in. This little wait will soften it up perfectly, making it easier to scoop and enjoy. Trust me, there’s nothing worse than struggling with a rock-hard ice cream! So, sit tight for a moment and then dig in—your taste buds will thank you!

Nutritional Information

Now, let’s talk about the numbers behind this delightful lemon cheesecake ice cream! While I believe in enjoying treats like this without guilt, it’s always good to know what you’re indulging in. Here’s a rough estimate of the nutritional data per serving (about 1/2 cup):

Calories: 300
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 0g
Sugar: 25g
Protein: 3g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, it’s all about balance, right? Enjoy your creamy, lemony goodness, and remember, life is too short not to treat yourself every now and then!

FAQ Section

Got questions about making your own lemon cheesecake ice cream? Don’t worry, I’ve got you covered! Here are some of the most common inquiries I hear, along with my tips to help you out.

Can I use low-fat cream cheese?
Sure thing! You can use low-fat cream cheese if you want a lighter version, but keep in mind that the texture might be a bit less creamy. It’ll still taste delicious, though!

What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a combination of milk and melted butter. Just note that this will alter the creaminess a bit, but it’s a great way to cut some calories if you need to!

How long will the ice cream keep in the freezer?
When stored properly in an airtight container, your lemon cheesecake ice cream should last about 2-3 weeks in the freezer. After that, it might start to lose some of its delightful texture and flavor, so I recommend enjoying it while it’s fresh!

Can I make this ice cream without an ice cream maker?
You can! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir it vigorously with a fork to break up any ice crystals until it’s frozen. It’ll take a little longer but still turns out tasty!

What if I want to add mix-ins?
Feel free to get creative! You can add crushed graham crackers, white chocolate chips, or even fresh fruit during the last few minutes of churning for an extra treat. Just keep in mind to fold them in gently to maintain that smooth texture!

If you have any more questions, don’t hesitate to reach out. Making ice cream should be fun and stress-free, so let’s get churning!

Serving Suggestions

Now that you’ve mastered making your own lemon cheesecake ice cream, let’s talk about how to serve it up for maximum enjoyment! This ice cream is so versatile, and there are endless ways to pair it for a delightful treat.

Fresh Fruit: Nothing beats a scoop of this creamy goodness topped with fresh berries! Strawberries, raspberries, or blueberries add a beautiful pop of color and a burst of flavor that complements the lemon perfectly.
Cookies: Crushed cookies can take your dessert to the next level. I love crumbling some buttery shortbread or even classic graham crackers on top for that cheesecake vibe. It adds a lovely crunch!
Drizzle of Chocolate Sauce: If you’re in the mood for a little indulgence, a drizzle of rich chocolate sauce or even a white chocolate ganache can add a decadent touch. The combination of chocolate and lemon is surprisingly delightful!
Whipped Cream: A dollop of freshly whipped cream on top makes everything feel a bit more special. It’s light and airy, balancing the rich creaminess of the ice cream beautifully.
Citrus Slices: For a fun twist, garnish your bowl with thin slices of lemon or lime. It adds a refreshing touch and makes for a gorgeous presentation!

Feel free to mix and match these ideas based on your mood or what you have on hand. The beauty of this lemon cheesecake ice cream is that it shines on its own, but these pairings can elevate it even further. Enjoy experimenting and making it your own!

Lemon Cheesecake Ice Cream: 5 Reasons to Fall in Love

Author: Lisa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Ice Cream Maker
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and refreshing lemon cheesecake ice cream for dessert lovers.

Ingredients

Scale

2 cups cream cheese
1 cup sugar
1 cup heavy cream
1/2 cup milk
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Instructions

In a bowl, beat the cream cheese until smooth.
Add sugar, heavy cream, milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
Pour the mixture into an ice cream maker.
Churn according to the manufacturer’s instructions.
Transfer to a container and freeze for at least 4 hours.
Scoop and serve.

Notes

For a stronger lemon flavor, add more lemon zest.
Store in an airtight container in the freezer.
Let it sit at room temperature for a few minutes before scooping.

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg

Keywords: lemon cheesecake ice cream, dessert, ice cream, lemon

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