Frozen Lemon Cheesecake Ice Cream
Indulge in the creamy, zesty goodness of Frozen Lemon Cheesecake Ice Cream—a no-churn dessert that combines the tangy brightness of fresh lemon juice and zest with the velvety richness of cream cheese. Perfectly balanced with a buttery graham cracker crumble, this recipe transforms classic cheesecake flavors into a refreshing frozen treat. With just 20 minutes of prep and no ice cream maker required, this easy, no-bake dessert is ideal for summer entertaining or satisfying late-night cravings. Each luscious scoop delivers a burst of citrusy sweetness and a satisfying crunch, making it the ultimate citrus dessert for cheesecake and ice cream lovers alike.
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Recipe Information
Ingredients
- 8 oz cream cheese
- 14 oz sweetened condensed milk
- 2 cups heavy cream
- 0.5 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 6 sheets graham crackers
- 2 tbsp unsalted butter
- 1 tbsp sugar
Instructions
1. In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy.
2. Gradually add the sweetened condensed milk and continue to mix until fully combined and smooth.
3. Add the lemon juice, lemon zest, and vanilla extract to the mixture. Stir until well incorporated.
4. In a separate bowl, whip the heavy cream using a hand mixer or whisk until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture in batches. Be careful not to deflate the whipped cream to maintain a light texture.
6. In a food processor, pulse the graham crackers until they form fine crumbs. Add the melted butter and sugar, and pulse again until the mixture resembles wet sand.
7. Spread half of the graham cracker mixture evenly across the bottom of a loaf pan or freezer-safe container.
8. Pour the cream cheese mixture over the graham cracker layer, smoothing the top with a spatula.
9. Sprinkle the remaining graham cracker mixture evenly over the top of the cream cheese mixture.
10. Cover the container tightly with plastic wrap or foil, and freeze for at least 6 hours or until fully set.
11. To serve, remove from the freezer and allow to sit at room temperature for 5-10 minutes before scooping. Enjoy your Frozen Lemon Cheesecake Ice Cream!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 35.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
