Homemade Lemon Cheesecake Ice Cream
A delightful summer treat that combines citrusy lemon flavor with the rich creaminess of cheesecake, perfect for warm days.
Ingredients
Main ingredients
- 2 cups softened cream cheese Let it sit at room temperature for about 30 minutes to soften.
- 1 cup granulated sugar Brings sweetness to the ice cream.
- 1 cup freshly squeezed lemon juice Adds tartness and flavor.
- 1 cup heavy cream For a rich, creamy mouthfeel.
- 1 tablespoon zesty lemon peel For an extra punch of lemon flavor.
- 1 teaspoon vanilla extract To round out the flavors.
- 1 pinch salt Balances the flavors.
Instructions
Preparation
- Start by softening the cream cheese to ensure a smooth mixture. Let it sit at room temperature for about 30 minutes.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth, about 3-5 minutes.
- Gradually pour in the heavy cream while continuing to whisk.
- Incorporate the lemon juice, lemon zest, vanilla extract, and a pinch of salt, mixing until smooth.
- Cover the bowl with plastic wrap and refrigerate for about 1 hour.
- Follow your ice cream maker’s instructions to pour the chilled mixture into the machine and churn until thick and creamy, typically about 20-25 minutes.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
Notes
To enhance your ice cream, consider adding a swirl of lemon curd before freezing for more intense flavor. You can also fold in crushed graham crackers during the last minute of churning for texture.