Lemon Cheesecake Ice Cream

a tub of ice cream with an ice cream scoop and lemons in the background

Elien

This decadent lemon ice cream tastes just like lemon cheesecake!

4.93 from 13 votes

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Prep Time 15

Freezing 6

Total Time 6 15

Course Sweet

Cuisine American, New Zealand

Servings

Calories 375 kcal

Ingredients

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