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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

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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.

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

Find it online: https://www.receipster.com/lemon-cheesecake-ice-cream/

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