Creamy, Tangy, and Low-Carb
- Prep Time: 10 minutes
- Chilling Time: 4-6 hours
- Total Time: 6 hours
- Servings: 6
- Cost per Serving: $1.75
- Calories per Serving: ~220
This Easy Lemon Cheesecake Ice Cream is a game-changer—trust me, you’re going to love it! Imagine the rich, velvety texture of cheesecake, blended into a silky-smooth ice cream with a bright, zesty kick of fresh lemon. It’s creamy, refreshing, and packed with just the right amount of sweetness and tang.
The best part? No ice cream maker required. This no-churn Lemon Cheesecake Ice Cream comes together in minutes with simple ingredients, then freezes into a luscious, scoopable treat. Whether you’re craving something light and citrusy for summer, looking for an easy homemade dessert, or just love the classic lemon cheesecake flavor, this recipe is about to become a favorite.
Perfect as a standalone treat, served in a cone, or paired with fresh berries, this ice cream is the ultimate blend of sweet, tangy, and creamy goodness. So, grab your ingredients, and let’s start making magic!
Why You’ll Love This Recipe
No Ice Cream Maker Needed – Forget complicated equipment! This no-churn recipe is as simple as mix, freeze, and enjoy.
Lusciously Creamy Texture – Thanks to heavy cream, cream cheese, and sweetened condensed milk, this ice cream is silky smooth and ultra-rich, just like a frozen cheesecake.
Bright and Refreshing Flavor – The zesty lemon juice adds the perfect balance of tartness, cutting through the richness for a light yet indulgent treat.
Tastes Like a Frozen Cheesecake Bar – If you love lemon cheesecake bar ice cream, this homemade version delivers all the same delicious flavors in every scoop.
Perfect for Any Occasion – Whether you’re serving it at a summer BBQ, a spring brunch, or just treating yourself after dinner, this ice cream always hits the spot.
One taste, and you’ll be hooked—this is the ultimate lemon cheesecake ice cream!
Ingredients
You’ll find precise measurements below in the recipe card.
Heavy Cream – The foundation of this ice cream. Rich, thick, and creamy, heavy cream gives it that luxurious texture. Be sure to use it cold for the best results—it whips up beautifully and creates the perfect base.
Whole Milk – A touch of whole milk lightens the texture just enough, keeping the ice cream creamy without being overly dense. It also helps balance the richness of the cream cheese.
Fresh Lemon Juice – This is where the bright, citrusy magic happens. Freshly squeezed lemon juice brings just the right amount of tang to cut through the sweetness, making every bite refreshing. If you love extra lemony flavor, feel free to add a bit more.
Cream Cheese – The secret to that cheesecake richness. Softened cream cheese blends seamlessly into the base, adding a silky, velvety texture with just the right amount of tangy goodness.
Sweetened Condensed Milk – Acts as both the sweetener and the magic ingredient that keeps the ice cream soft and scoopable straight from the freezer. It adds just the right amount of sweetness and creaminess.
Vanilla Extract – A small splash of vanilla rounds out the flavors, adding warmth and depth that complements both the zesty lemon and the rich cheesecake notes.
Step-by-Step Instructions
Step 1: Whip the Heavy Cream
Start by pouring the cold heavy cream into a large mixing bowl. Using an electric mixer, whip it on medium-high speed until stiff peaks form—about 2-3 minutes. Be careful not to overwhip, or the texture may turn grainy. Once done, set it aside.
Step 2: Prepare the Cheesecake Base
In a separate bowl, add the softened cream cheese and beat it until it’s completely smooth—no lumps! Now, pour in the sweetened condensed milk, vanilla extract, and fresh lemon juice. Continue mixing until everything is fully combined, thick, and creamy. The lemon juice might slightly loosen the mixture, but that’s exactly what you want.
Step 3: Fold in the Whipped Cream
Take the whipped cream and gently fold it into the cheesecake mixture using a spatula. Be careful not to stir too aggressively—you want to keep the mixture light and airy for that perfect smooth and scoopable texture. Fold just until everything is well incorporated.
Step 4: Transfer and Freeze
Once the mixture is fully combined, pour it into a loaf pan or a freezer-safe container, smoothing the top with a spatula. Cover it with plastic wrap or a lid to prevent ice crystals from forming.
Step 5: Freeze and Serve
Place the ice cream in the freezer for at least 4-6 hours, or until it’s firm. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping.
And that’s it! A perfectly creamy, tangy, and delicious Easy Lemon Cheesecake Ice Cream—ready to be scooped and enjoyed!
Tips for the Perfect Lemon Cheesecake Ice Cream
Use Cold Heavy Cream for the Best Whip
For a light, airy texture, make sure your heavy cream is cold before whipping. This helps it hold its structure, making your ice cream extra smooth and creamy.
Soften the Cream Cheese First
Cold cream cheese can leave lumps in the mixture, so let it sit at room temperature for 10-15 minutes before mixing. This ensures a perfectly silky cheesecake base.
Gently Fold—Don’t Stir
When combining the whipped cream with the cheesecake mixture, use a gentle folding motion instead of stirring. This keeps the air in the mixture, giving your ice cream that light and scoopable texture.
Let It Freeze Completely
Patience is key! For the best consistency, let the ice cream sit in the freezer for at least 4-6 hours (overnight is even better). It needs time to firm up into that perfect creamy, dreamy dessert.
Customize with Mix-Ins
Want to take it up a notch? Try folding in crushed graham crackers for a classic cheesecake feel or swirling in lemon curd for an extra citrusy punch.
Follow these tips, and you’ll have the creamiest, most irresistible homemade Lemon Cheesecake Ice Cream every time!
Perfect Pairings & When to Serve
Start by scooping a generous portion of lemon cheesecake ice cream into a bowl or onto a crisp keto shortbread cookie. The buttery crunch balances the creamy, tangy flavor perfectly. If you prefer something fruity, grab a handful of fresh raspberries or blueberries and scatter them over the top. The natural sweetness of the berries adds a refreshing contrast.
For extra indulgence, measure out a tablespoon of sugar-free caramel sauce and drizzle it over the ice cream. If you’re feeling creative, sprinkle on some crushed keto graham crackers for a true cheesecake experience.
This ice cream is best served on warm summer evenings, after a light dinner, or as a cooling afternoon treat. If you’re planning ahead, freeze individual servings in small airtight containers so they’re ready to grab whenever a dessert craving hits. Let each scoop sit at room temperature for five minutes before serving—just enough time to soften into that perfect, creamy consistency. for more keto desserts? Try Keto Chocolate Sauce as a topping for this ice cream.
Looking for more refreshing, homemade frozen treats? Try these delicious recipes:
- Strawberry Shortcake Ice Cream – A creamy, low-carb twist on the classic dessert, packed with real strawberries and crunchy shortbread crumbles.
- Strawberry Ice Cream Bars – Perfectly portioned and dipped in a crisp chocolate shell for a nostalgic, guilt-free indulgence.
- Blueberry Sorbet – A fruity, refreshing frozen dessert with bold blueberry flavor and a smooth, icy texture.
Pair your Lemon Cheesecake Ice Cream with any of these for a fun variety of flavors!
Essential kitchen tools that will make preparing this Lemon Cheesecake Ice Cream even easier:
- Electric Hand Mixer – Perfect for whipping the heavy cream to soft peaks and ensuring a smooth, creamy texture.
- Lemon Zester & Microplane – A must-have for getting fine, fragrant lemon zest that enhances the citrus flavor in your ice cream.
FAQ
Can I make this without an ice cream maker?
Yes, this is a no-churn recipe, so no ice cream maker is needed.
How long does it last in the freezer?
Store in an airtight container for up to 2 weeks for the best texture.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled lemon juice works in a pinch.
Why is my ice cream too hard?
Since this recipe doesn’t use commercial stabilizers, it will firm up. Let it sit at room temperature for 5-10 minutes before scooping.
Lemon Cheesecake Ice Cream
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Lemon Cheesecake Ice Cream is rich, creamy, and packed with the bright, tangy flavor of fresh lemon. With no ice cream maker required, this no-churn recipe delivers the smooth, velvety texture of cheesecake in every scoop. Whether you love lemon cheesecake bar ice cream or just crave a refreshing frozen treat, this homemade version is easy, delicious, and perfect for any occasion!
Ingredients
2 cups heavy cream, cold
1 cup whole milk
4 tablespoons fresh lemon juice
8 oz. block cream cheese, softened to room temperature
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Start by whipping the cold heavy cream in a large mixing bowl using an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to overwhip, as this can lead to a grainy texture. Set the whipped cream aside.
In a separate bowl, beat the softened cream cheese until completely smooth. Add the sweetened condensed milk, vanilla extract, and fresh lemon juice, then mix until fully incorporated. The mixture should be thick, creamy, and slightly tangy.
Next, gently fold the whipped cream into the cheesecake mixture using a spatula. Be careful not to stir too aggressively—folding keeps the mixture light and airy, ensuring a smooth and scoopable ice cream texture. Once the mixture is fully combined, pour it into a loaf pan or a freezer-safe container, smoothing the top with a spatula. Cover with plastic wrap or a lid to prevent ice crystals from forming.
Place the ice cream in the freezer for at least 4-6 hours, or until firm. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy the creamy, tangy, and refreshing flavors of homemade Lemon Cheesecake Ice Cream!
Notes
- For a dairy-free version, substitute cream cheese with full-fat coconut cream and replace heavy cream with whipped coconut milk.
- For a more intense lemon flavor, add ½ teaspoon of lemon extract in addition to the zest.
- For a soft-serve consistency, freeze for 2–3 hours instead of 6.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320kcal
- Sugar: 28g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Carbohydrates: 36g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Easy Lemon Cheesecake Ice Cream, lemon cheesecake bar ice cream, Lemon Cheesecake Ice Cream, no-churn lemon ice cream, homemade cheesecake ice cream, easy lemon ice cream recipe, creamy lemon dessert
This Easy Lemon Cheesecake Ice Cream is everything you love about lemon cheesecake, transformed into a creamy, frozen dessert that’s sweet, tangy, and ultra-smooth. Whether you’re making it for a summer gathering, a weekend treat, or just because you love homemade no-churn ice cream, this simple yet delicious recipe will become a staple in your kitchen!
Try it today and tag @boldbiteshub on social media to share your scoop!
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