๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐๐ฒ๐บ๐ผ๐ป ๐๐ต๐ฒ๐ฒ๐๐ฒ๐ฐ๐ฎ๐ธ๐ฒ ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ โค๏ธ๐
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, itโs like a scoop of sunshine on a cone!
๐ Ingredients
2 cups heavy cream ๐ฅ
1 cup whole milk ๐ฅ
ยพ cup granulated sugar ๐ฌ
1 teaspoon vanilla extract ๐ผ
8 oz cream cheese, softened ๐ง
ยผ cup fresh lemon juice ๐
2 tablespoons lemon zest ๐
๐ Directions
1๏ธโฃ Mix the Ingredients
In a large mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest. Mix until smooth and creamy.
2๏ธโฃ Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturerโs instructions (usually 25-30 minutes), until it reaches a soft-serve consistency.
3๏ธโฃ Freeze to Firm Up
Transfer the churned ice cream to a freezer-safe container, smoothing the top. Freeze for at least 4 hours, or until firm.
๐ก Notes & Tips
Extra Tanginess: For a bolder lemon flavor, increase the lemon juice to โ
cup and zest to 3 tablespoons.
Cheesecake-Inspired Crunch: Top with crushed graham crackers or mix them in before freezing for added texture.
Storage: Store in an airtight container for up to 1 week in the freezer.
๐ฆ Serving Suggestion
Scoop into bowls or cones and garnish with fresh berries, a dollop of whipped cream, or a sprinkle of extra lemon zest for a burst of freshness.
โฑ Prep Time: 10 minutes
โฑ Churn Time: 30 minutes
โฑ Freeze Time: 4 hours
๐ด Servings: 6-8