Lemon Cheesecake Ice Cream Recipe

ByDorothy Miller
Jump to Recipe·Print Recipe
Pin

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.

Print

레몬 치즈케이크 아이스크림 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, its like a scoop of sunshine on a cone

Print Recipe

Luscious, lemony, and super delicious lemon cheesecake ice cream made with cream cheese base, lemon curd swirls, and vanilla wafer chunks for a creamy, tangy frozen treat.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Total Time: 30 minutes + 8 hours chilling
  • Yield: 6 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, beat together cream cheese, cashew cream, coconut milk or half and half, sugar, and salt until smooth and creamy.
  2. Add the vanilla vodka (or milk + vanilla extract) and beat to combine.
  3. Pour mixture into a frozen ice cream canister and process according to manufacturer's instructions, about 20 minutes.
  4. During the last few minutes, add lemon curd and chopped vanilla wafers. Churn until done, then freeze for 8 hours before serving.

Notes

Alcohol like vodka prevents the ice cream from freezing rock solid, making it easier to scoop. Use room temperature dairy-free cream cheese to ensure it blends smoothly. For a dairy version, substitute regular cream cheese and half & half.

Nutrition

  • Calories: 451
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 65mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Frequently Asked Questions

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.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

You May Also Like

Similar Posts