Lemon Cheesecake Ice Cream

This lemon cheesecake ice cream is the perfect beldn of tangy lemon curd, buttery cookie crumble, and a creamy no-churn cheesecake base. It’s like a deconstructed lemon cheesecake!

Why You’ll Love This Lemon Cheesecake Ice Cream

1. Cookie crumble: Adds buttery, crunchy texture reminiscent of a cheesecake crust.
2. It’s no-churn: So, that means no ice cream maker needed. This recipe uses a foolproof mix of whipped cream and condensed milk for the best creamt texture.
3. Bright, tangy flavour: Homemade lemon curd swirled into the creamy base adds a fresh tangy kick.
4. Cheesecake vibes: Cream cheese in the ice cream base gives it that cheesecake flavour.

Ingredients

For the Ice Cream Base:

• Cream cheese: Gives the ice cream the cheesecake flavor.
• Condensed milk: The condensed milk in the ice cream stops the ice cream from crystallising when frozen, even when made without an ice cream maker.
• Heavy cream: Whipped to stiff peaks for a creamy, airy texture.
• Vanilla extract: Enhances the overall flavor.

For the Swirls and Crumble:

• Lemon Curd: The tangy lemon flavor is brought to the ice cream through sunny-yellow lemon curd. This can be store-bought lemon curd or homemade! I use my easy homemade lemon curd, which can be made either on the stove or in the microwave.
• Cookie Crumble: Vanilla cookies or graham crackers combined with melted butter mimic a classic cheesecake crust.

Equipment You’ll Need

• Mixing Bowls: For whipping and mixing ingredients.
• Loaf Pan or Freezer-Safe Dish: To layer and freeze the ice cream.
• Hand or Stand Mixer: For whipping cream and blending the base.

Step-by-Step Instructions

1. Prepare the Cookie Crumble

• Crush vanilla cookies or graham crackers into fine crumbs.
• Mix with melted butter until combined. Set aside.

2. Make the Ice Cream Base

• In a mixing bowl, beat room-temperature cream cheese with vanilla and condensed milk until smooth. Don’t worry if there are small lumps.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold the cream cheese mixture into the whipped cream, taking care not to deflate the air.

3. Assemble the Ice Cream

• Line a loaf pan with parchment paper for easy removal.
• Spoon 1/3 of the ice cream base into the pan and smooth it out.
• Drizzle 1/3 of the lemon curd over the top and swirl it with a skewer or knife.
• Sprinkle 1/3 of the cookie crumble over the lemon curd.
• Repeat the layers two more times with the remaining ingredients.

4. Freeze

• Cover the pan with foil or plastic wrap and freeze for at least 6 hours or overnight, until solid.

Tips for Success

1. Homemade lemon curd: If making your own, let it cool completely before swirling it into the ice cream.
2. Room temperature cream cheese: This helps with smooth blending with the condensed milk.
3. Don’t overmix: Be gentle when folding the whipped cream into the base to keep it light and airy.

Serving and storing

To serve, let the ice cream sit at room temperature for 5 minutes to slightly soften before scooping. The ice cream can be covered and stored in the freezer for up to 2 weeks.

Related recipes

Try these other dessert ideas!

• Creamy Tamarillo Cheesecake
• Peanut Butter Cookie Dough Ice Cream
• No-Churn Tiramisu Ice Cream
• Lemon Mousse Tart
• Easy Biscoff Milkshake
• Chocolate Caramel Ice Cream Bars

Lemon Cheesecake Ice Cream

Elien

This decadent lemon ice cream tastes just like lemon cheesecake!

4.93 from 13 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Freezing 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Sweet

Cuisine American, New Zealand

Servings 8

Calories 375 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cookie crumble

• 50 g plain vanilla cookies or about 3 1/2 sheets graham crackers
• 15 g butter melted

Ice Cream Base

• 100 g full-fat cream cheese room temperature
• 395 grams sweetened condensed milk
• 1 tsp vanilla extract
• 500 g heavy cream
• 1/2 cup lemon curd homemade or store-bought

Instructions

 

• Crush the cookies or graham crackers into crumbs and stir through melted butter.
• Beat the room-temperature cream cheese, vanilla, and condensed milk until well combined. If there are some lumps of cream cheese remaining, don't worry.
• In a large bowl, whip the cream until stiff peaks form.
• Fold the condensed milk mixture through the cream carefully until you have a thick and airy mixture.
• Line a loaf tin with parchment paper, scoop ⅓ of the mixture into the lined loaf, and smooth it out.
• Spoon on ⅓ of the lemon curd and use a skewer to swirl it into the ice cream. Crumble over ⅓ of the crushed cookies. Repeat this two more times with the remaining ingredients.
• Freeze the finished ice cream for at least 6 hours.
• To serve, let the ice cream sit at room temperature for 5 minutes to slightly soften before scooping.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 16gProtein: 4gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 128mgSugar: 13g

Keyword Cheesecake, Ice Cream

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