Homemade Lemon Cheesecake Ice Cream
Indulge in a refreshing and creamy homemade lemon cheesecake ice cream that's the perfect summer treat, bringing joy to every scoop.
Ingredients
Cream Cheese Base
- 2 cups cream cheese (softened) Ensure cream cheese is softened for a smooth mixture.
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup lemon juice (freshly squeezed) Fresh lemons provide the best flavor.
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Start by softening the cream cheese to ensure a smooth mixture.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth.
- Gradually pour in the heavy cream while continuing to whisk, enhancing the texture.
- Incorporate the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until combined and smooth.
- Cover the bowl with plastic wrap and refrigerate for about 1 hour to let the flavors meld together.
Churning and Freezing
- Following your ice cream maker’s instructions, pour the chilled mixture into the machine and churn until thick and creamy, typically taking about 20-25 minutes.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until set.
Notes
Use fresh ingredients for best flavor and don’t rush the chilling process. Experiment with flavors by adding crushed strawberries or raspberry swirls.