Homemade Lemon Cheesecake Ice Cream Recipe

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Ever since I first tasted a scoop of lemon cheesecake ice cream at a tiny coastal creamery, I knew I had to recreate that dreamy, tangy-sweet combination in my own kitchen. There’s something incredibly refreshing about citrus in dessert form, and when you marry that brightness with the richness of cheesecake, the result is nothing short of addictive.

I started experimenting with different ratios, balancing cream and tang, until I found what I believe is the perfect harmony. The key is using fresh lemon zest and juice along with real cream cheese. It’s smooth, creamy, and has just enough pucker to keep you going back for another spoonful. Plus, you don’t even need an ice cream maker—just a mixer, a bowl, and a freezer.

Every time I serve this homemade lemon cheesecake ice cream, it’s met with stunned silence followed by a delighted “Wow.” Whether it’s for a summer gathering or just a treat-yourself moment on a random Tuesday night, it’s become a staple in my freezer, and I can’t wait for you to make it yours too.

Why You’ll Love This Homemade Lemon Cheesecake Ice Cream

This ice cream is bursting with vibrant lemon flavor while still being decadently creamy thanks to the rich cheesecake base. It’s a no-churn recipe, so there’s no need for fancy gadgets. Just whip, fold, and freeze. It feels gourmet but comes together in minutes. The tang of real cream cheese adds that familiar cheesecake indulgence, and the fresh lemon cuts through it all with zingy brightness. It’s the perfect balance of richness and refreshment—a sunny delight in every bite.

How to Make the Homemade Lemon Cheesecake Ice Cream

Step 1: Prepare the Lemon Cheesecake Base
In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy. Add one 14-ounce can of sweetened condensed milk, 1 tablespoon of finely grated lemon zest, and 1/3 cup of fresh lemon juice. Mix until fully incorporated and silky.

Step 2: Whip the Cream
In a separate bowl, whip 2 cups of cold heavy cream until stiff peaks form. Be careful not to over-whip—you want it firm but still airy.

Step 3: Fold and Freeze
Gently fold the whipped cream into the lemon cream cheese mixture, being careful not to deflate the volume. Pour the mixture into a freezer-safe container, smoothing out the top. Cover tightly and freeze for at least 6 hours or overnight for best results.

Recipe Variations and Possible Substitutions

Want a little crunch? Crushed graham crackers folded in before freezing will give it a more authentic cheesecake vibe. If you like a swirl, you can drizzle in lemon curd or even blueberry compote during the folding step for a layered effect.

For a lighter version, you can substitute part of the heavy cream with Greek yogurt to add protein and tang. Not a fan of lemon? Orange zest and juice work beautifully as well, creating a creamsicle-style flavor. And for a dairy-free option, use coconut cream and a vegan cream cheese alternative—you’ll still get that rich texture with a tropical twist.

Serving and Pairing Suggestions

This lemon cheesecake ice cream is a joy to serve on its own, but if you’re in the mood to dress it up, pair it with fresh berries like raspberries or blueberries for a burst of color and added tartness. It also plays beautifully with shortbread cookies or graham cracker crumbs sprinkled on top. For a more decadent treat, serve it over a warm berry cobbler or next to a slice of lemon pound cake—heavenly.

Hosting a summer get-together? Spoon it into small dessert cups and top with a twist of lemon zest and a mint leaf for a pretty presentation that feels like something from a boutique cafe.

Storage and Reheating Tips

This is a freezer dessert, so store it in an airtight container to prevent freezer burn and to preserve that smooth texture. It keeps well for up to two weeks, though it’s usually gone long before then. If it hardens too much, let it sit on the counter for about 10 minutes before scooping. No reheating needed, just a little patience while it softens perfectly.

Frequently Asked Questions

Can I make this without a mixer?

Yes! While a hand or stand mixer makes things easier, you can use a whisk and some elbow grease to whip the cream and blend the cream cheese mixture.

What type of lemon works best?

Fresh lemons are always best for both zest and juice. Meyer lemons are sweeter and less tart, creating a softer citrus profile.

Can I use low-fat cream cheese?

You can, but the texture may be slightly less creamy and rich. Full-fat cream cheese gives the best results.

How long does it take to freeze?

Plan for at least 6 hours, but overnight is ideal to get that perfect scoopable consistency.

Can I add mix-ins like fruit or cookies?

Absolutely. Just fold them in gently before freezing. Try blueberries, crushed graham crackers, or even lemon sandwich cookies for extra fun.

Related Recipe You’ll Like

If you loved this Homemade Lemon Cheesecake Ice Cream, you’re in for a treat with more citrusy or creamy delights. Try our Easy Banana Cream Pie for a no-bake dessert that’s equally luscious and beginner-friendly. Or if you’re craving a warm and cozy pairing, our Creamy Kielbasa Gnocchi Soup is a comfort food classic that balances beautifully with a refreshing ice cream scoop to end the meal. Don’t skip the Small Batch Pistachio Cream Cinnamon Rolls either—they’re just as indulgent in their own right and great for brunch or dessert.

Save and Share This Recipe for Later

Don’t let this sunshine-in-a-bowl melt into obscurity—pin it to your “Desserts” board on Pinterest so it’s always just a click away when you need it. Share the love by posting it on your Instagram story, sending it to a fellow ice cream lover, or bookmarking it for your next dinner party. Homemade Lemon Cheesecake Ice Cream is too good to keep to yourself, so go ahead and spread the creamy, lemony joy!

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