This homemade Lemon Cheesecake Ice Cream is a refreshing and creamy treat with the tangy flavor of lemon and the richness of cheesecake. Here’s a simple recipe to make it:
Ingredients:
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For the Ice Cream Base:
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2 cups heavy cream
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1 cup whole milk
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1 cup granulated sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon zest (about 2 lemons)
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1/4 cup fresh lemon juice (about 1-2 lemons)
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For the Cheesecake Swirl:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1/4 cup sour cream
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1 teaspoon lemon juice
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1 teaspoon vanilla extract
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Optional Toppings:
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Crumbled graham crackers
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Fresh lemon zest or slices
Instructions:
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Prepare the Ice Cream Base:
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In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, lemon zest, and fresh lemon juice.
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Once the sugar is dissolved, set the mixture aside to chill for about 10-15 minutes in the fridge while you prepare the cheesecake swirl.
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Prepare the Cheesecake Swirl:
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In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
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Add the powdered sugar, sour cream, lemon juice, and vanilla extract, and mix until smooth. Set aside.
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Churn the Ice Cream:
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Pour the chilled ice cream base into your ice cream maker. Follow the manufacturerโs instructions for churning, which typically takes 20-30 minutes.
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Add the Cheesecake Swirl:
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Once the ice cream has reached a soft-serve consistency, gently fold in spoonfuls of the cheesecake mixture into the ice cream using a spatula. Be careful not to mix it too much; you want swirls of cheesecake throughout the ice cream.
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Freeze:
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Transfer the ice cream to an airtight container, and use a spatula to smooth the top. Freeze for at least 4 hours or until the ice cream is firm.
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Serve and Enjoy:
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When serving, you can optionally top the ice cream with crumbled graham crackers and extra lemon zest or slices for a more “cheesecake” feel.
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