Lemon Cheesecake Ice Cream Regular or Diet for Electric Ice Cr
Indulge in the creamy, tangy bliss of Lemon Cheesecake Ice Cream, a luscious homemade treat perfect for any occasion. Whether you prefer the classic full-flavor version or a lighter diet-friendly option, this recipe offers something for everyone. Made with silky cream cheese, zesty lemon juice, and a hint of vanilla, this velvety ice cream captures the essence of your favorite dessert—no baking required! The recipe is designed for an electric ice cream maker and comes together effortlessly with just 15 minutes of prep time. For a delightful crunch, add crushed graham crackers as a garnish or mix-in. Perfectly refreshing and bursting with bright citrus notes, this easy-to-make frozen dessert is ideal for summer or as a year-round indulgence.
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Recipe Information
Ingredients
- 8 oz Cream cheese, softened
- 0.75 cup Granulated sugar (or sugar substitute for diet version)
- 0.33 cup Lemon juice
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 2 cups Heavy cream
- 1 cup Whole milk (or unsweetened almond milk for diet version)
- 0.5 cup Graham crackers, crushed (optional garnish)
Instructions
In a large mixing bowl, combine the softened cream cheese and granulated sugar (or sugar substitute). Beat with a hand mixer until smooth and creamy.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until well combined.
Slowly pour in the heavy cream and whole milk (or unsweetened almond milk for the diet version) while continuing to mix. The mixture should be smooth and slightly thick.
Cover the bowl and refrigerate the mixture for at least 2 hours to chill thoroughly. This step ensures optimal freezing in the ice cream maker.
Once chilled, pour the mixture into your electric ice cream maker. Follow the manufacturer's instructions and churn until the ice cream reaches your desired consistency. This typically takes about 20-25 minutes.
If desired, fold in crushed graham crackers in the last 5 minutes of churning or use them as a garnish when serving.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours for a firmer texture, or enjoy immediately for softer, freshly churned ice cream.
Serve cold and enjoy your homemade lemon cheesecake ice cream!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.5 g | 333% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 211.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 574 mg | 44% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 760 mg | 16% | |
*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.
