Introduction

This easy Lemon Cheesecake Ice Cream recipe delivers the perfect creamy, tangy dessert without an ice cream maker. The no-churn method combines simple ingredients like cream cheese and lemon curd for a frozen treat that tastes just like a slice of cheesecake. If you love cheesecake desserts, you might also enjoy this Crème Brûlée Cheesecake Recipe or this refreshing Peppermint Ice Cream Cake Recipe.

Ingredients

This bright and creamy ice cream base combines tangy cream cheese with zesty lemon curd for a decadent, scoopable texture that’s refreshingly tangy.

• 16 ounces dairy-free cream cheese at room temperature (or regular cream cheese)
• 1 cup cashew cream (or half & half or coconut milk)
• ⅔ cup super-fine sugar
• ⅛ teaspoon sea salt
• ¼ cup vanilla vodka (or milk + 1 Tablespoon vanilla extract)
• ½ cup lemon curd
• 12 vanilla wafer cookies, chopped

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes (plus chilling and churning)

Context: The active time for this Lemon Cheesecake Ice Cream is about 25% faster than many traditional custard-based ice cream recipes, as it requires no egg tempering.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Base

Ensure your cream cheese is at room temperature for easy blending. In a large bowl, beat the cream cheese with sugar and a pinch of salt until completely smooth and lump-free. This is the foundation of your ice cream’s rich, creamy texture.

Step 2 — Infuse the Lemon Flavor

Zest your lemons first, avoiding the bitter white pith. Then, juice them to get the required amount of fresh lemon juice. Whisk the zest and juice into the cream cheese mixture until fully incorporated. The zest provides intense aroma, while the juice delivers the bright, tangy punch.

Step 3 — Incorporate the Dairy

Slowly pour in the heavy cream and whole milk while continuously whisking. For the best emulsion, have these ingredients cold. Whisk until the mixture is homogenous and slightly thickened. Avoid over-mixing, as you don’t want to whip the cream at this stage.

Step 4 — Chill the Custard Thoroughly

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight. The base must be completely cold (below 40°F / 4°C) before churning for optimal results.

Step 5 — Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-30 minutes. It’s done when it has the consistency of very thick soft-serve ice cream and pulls away from the sides of the bowl.

Step 6 — Add Mix-Ins (Optional)

If adding a graham cracker swirl or crumble, gently fold it into the just-churned ice cream during the last minute of churning or by hand. Be careful not to over-mix, or you’ll break down the delicate, airy texture you just created.

Step 7 — Transfer and Freeze Firm

Spoon the soft ice cream into a freezer-safe container with a tight-fitting lid. Smooth the top and press a piece of parchment paper directly onto the surface. Seal the container and freeze for at least 4-6 hours, or until firm enough to scoop.

Step 8 — Serve and Enjoy

For perfect scoops, let the container sit at room temperature for 5-10 minutes to soften slightly. Serve in bowls or cones, garnished with extra lemon zest or a graham cracker. This bright, creamy, and refreshingly tangy Lemon Cheesecake Ice Cream is a true homemade treat.

Nutritional Information

Calories	Approx. 320 kcal
Protein	5g
Carbohydrates	25g
Fat	22g
Fiber	0g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size. Values can vary based on specific brands and measurements used.

Healthier Alternatives

This bright and creamy Lemon Cheesecake Ice Cream recipe is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to different dietary needs without sacrificing its refreshingly tangy flavor.

• Greek Yogurt for Cream Cheese — For a high-protein alternative, swap half the cream cheese for plain Greek yogurt. It maintains the tangy cheesecake flavor while boosting protein and reducing fat.
• Full-Fat Coconut Milk for Heavy Cream — Use canned full-fat coconut milk to create a rich, dairy-free version. It yields a similarly luscious texture with a subtle coconut note that pairs beautifully with lemon.
• Monk Fruit Sweetener for Granulated Sugar — Replace the sugar with a powdered monk fruit blend for a lower-carb, lower-glycemic option that still provides the necessary sweetness and texture.
• Almond Flour Graham Cracker Crust — For a gluten-free base, use almond flour mixed with a little melted butter and a touch of sweetener instead of traditional graham crackers.
• Avocado for Partial Fat Content — Blend in half a ripe avocado to replace a portion of the cream. This adds healthy fats, creates an incredibly creamy mouthfeel, and doesn’t overpower the zesty lemon flavor.
• Low-Sodium Cream Cheese — Opt for a low-sodium cream cheese brand to easily reduce the overall sodium content of this decadent homemade treat.
• Lemon Zest and Extract for Juice — To intensify the bright lemon flavor without adding more liquid (which can affect texture), increase the zest and add a drop of pure lemon extract.
• Silken Tofu for Half the Cream Cheese — Blended silken tofu can replace up to half the cream cheese for a lighter, protein-rich alternative that still helps achieve a smooth and creamy consistency.

Serving Suggestions

• Pair this bright and creamy Lemon Cheesecake Ice Cream with a warm slice of blueberry pie or a simple shortbread cookie for a delightful contrast of temperatures and textures.
• Serve it as a refreshing dessert at summer barbecues or garden parties, where its zesty tang will cut through richer grilled foods.
• For an elegant plating tip, scoop into chilled glasses and top with a drizzle of raspberry coulis, a sprinkle of lemon zest, and a delicate shortbread crumble to mimic a cheesecake crust.
• Transform it into a decadent homemade treat by creating ice cream sandwiches between two ginger snap cookies.
• Offer it alongside a pot of strong coffee or herbal tea for a sophisticated afternoon pick-me-up.
• Use it as a luscious topping for a warm lemon pudding cake, allowing it to melt slightly into a creamy sauce.

This versatile Lemon Cheesecake Ice Cream is like a scoop of sunshine that elevates any occasion, from casual cones to composed dessert plates.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften completely at room temperature to prevent a lumpy, grainy base for your Lemon Cheesecake Ice Cream.
• Mistake: Adding lemon juice directly to warm dairy, causing it to curdle. Fix: Cool your custard base thoroughly before incorporating the fresh lemon juice and zest.
• Mistake: Skipping the churn and just freezing the mixture. Fix: Churn in an ice cream maker to incorporate air, which is essential for a creamy, scoopable texture.
• Mistake: Not chilling the base long enough before churning. Fix: Refrigerate the mixture for at least 4 hours, or overnight, to ensure it’s very cold for optimal churning results.
• Mistake: Overlooking the balance of sweet and tart flavors. Fix: Taste the base before freezing and adjust with a pinch of salt or a touch more sweetener to complement the bright lemon.
• Mistake: Storing the finished ice cream in a container with too much headspace. Fix: Press a piece of parchment directly onto the surface before sealing to prevent ice crystals from forming.
• Mistake: Using only lemon juice and forgetting the zest. Fix: Always include fresh lemon zest; its oils provide an intense, authentic citrus aroma that juice alone cannot.
• Mistake: Freezing the ice cream solid without a “ripening” period. Fix: After churning, let it firm up in the freezer for 2-4 hours for the perfect, decadent homemade treat consistency.

Storing Tips

• Refrigerating: The ice cream base should be chilled thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before churning. Store it in a covered bowl or pitcher.
• Freezing: After churning, transfer the Lemon Cheesecake Ice Cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals. It will keep its best quality for 2-3 weeks. For food safety, your freezer should be at 0°F (-18°C) or below.
• Reheating: Ice cream is not reheated. If it becomes too hard, let the container sit in the refrigerator for 15-20 minutes to soften slightly for easier scooping.

For the brightest flavor and creamiest texture, enjoy this homemade Lemon Cheesecake Ice Cream within the first week of freezing.

Conclusion

This bright and creamy Lemon Cheesecake Ice Cream is the perfect homemade treat for a sunny day. If you love this fruity dessert, you might also enjoy our Strawberry Vanilla Bean Ice Cream Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make this Lemon Cheesecake Ice Cream without an ice cream maker?

Yes, you can. After mixing the base, pour it into a freezer-safe container. Freeze for about 2 hours, then remove and whisk vigorously to break up ice crystals. Repeat this process every 30-60 minutes until it reaches a scoopable consistency. This method helps achieve a creamy texture similar to the original Lemon Cheesecake Ice Cream recipe.

How long does homemade Lemon Cheesecake Ice Cream keep in the freezer?

This ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture. Store it in an airtight container with parchment paper pressed directly on the surface to prevent ice crystals. For the freshest taste and creamiest consistency, serve your Lemon Cheesecake Ice Cream soon after churning.

Can I use bottled lemon juice instead of fresh lemons?

We recommend using fresh lemon juice and zest for the brightest, most authentic flavor. Bottled juice often lacks the vibrant, tangy punch that defines this Lemon Cheesecake Ice Cream. Fresh juice ensures the perfect balance of creamy richness and refreshing citrus that makes this dessert special.