Lemon Cheesecake Ice Cream
Lemon Cheesecake Ice Cream : Tangy, Creamy, and No-Churn Easy
There’s something magical about a dessert that’s creamy, zesty, and cool, all in one spoonful. Lemon cheesecake ice cream brings together the tang of lemon, the richness of cream cheese, and the satisfying crunch of graham crackers to create a frozen dessert that’s as refreshing as it is indulgent.
At Tasty Plated, Chef Rachael turns this classic flavor pairing into an ultra-creamy, no-churn ice cream recipe that’s perfect for summer days, dinner parties, or late-night cravings. No ice cream maker? No problem. This version comes together in just 10 minutes of prep, and a few hours of chill.
• What Makes Lemon Cheesecake Ice Cream So Irresistible?
It’s all about balance, the citrus cuts through the richness of the cream cheese, while the graham cracker adds texture and nostalgia. Together, they turn simple ingredients into a scoopable dream.
Why everyone loves it:
Bright lemon flavor meets smooth creaminess
No-churn method = easy and equipment-free
Just a few ingredients, no eggs, no cooking
Mix-ins add texture (graham, white chocolate, berries)
Perfect for hot weather, parties, or lemon lovers
• Chef Rachael’s No-Churn Method for Lemon Cheesecake Ice Cream
Chef Rachael believes ice cream should be accessible to everyone, and this no-churn recipe proves it. You get all the creamy texture without needing a machine or special tools.
Chef Rachael’s Key Tips
Use full-fat cream cheese for the best texture
Chill the bowl and beaters before whipping cream
Fold gently to keep volume in the mixture
Add lemon zest AND juice for layered flavor
Don’t over-mix, just enough to combine
She loves folding in graham cracker chunks and topping each scoop with extra zest for brightness.
• Tasty Plated’s Step-by-Step Lemon Cheesecake Ice Cream Recipe
This recipe makes about 6 servings. Prep time: 10 minutes, freeze time: 4-6 hours or overnight.
Ingredients
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
Zest of 2 lemons
Juice of 1 lemon
2 cups cold heavy whipping cream
¾ cup crushed graham crackers
Optional: white chocolate chips, fresh blueberries, lemon curd swirl
Instructions
In a large bowl, beat cream cheese until smooth and fluffy.
Add condensed milk, vanilla, lemon juice, and zest. Mix until fully combined.
In a separate bowl, whip heavy cream until stiff peaks form (chill bowl first).
Fold whipped cream into the cream cheese mixture gently.
Stir in graham cracker crumbs, saving some for topping.
Pour into a loaf pan, smooth the top, and sprinkle with remaining graham.
Cover and freeze for at least 4-6 hours, preferably overnight.
Scoop and serve with optional toppings.
• Flavor Twists & Texture Table
| Mix-In or Variation | Flavor Notes | Texture Impact | Perfect For |
|---|---|---|---|
| Lemon curd swirls | Extra tangy, citrusy | Creamy ribbons | Lemon lovers |
| White chocolate chunks | Sweet and smooth | Soft, melty bite | Kids, dessert trays |
| Blueberries or raspberries | Fresh and fruity | Bursts of tart sweetness | Summer gatherings |
| Graham cracker swirl base | More crunch throughout | Layered crunch | Cheesecake fans |
| Toasted coconut | Nutty and tropical | Crispy contrast | Spring & Easter menus |
• Serving Ideas, Pairings & Tips
This frozen treat is stunning on its own, but a few extras can elevate it:
Top with fresh whipped cream and extra lemon zest
Serve in waffle cones or mini tart shells
Make ice cream sandwiches with graham crackers or sugar cookies
Add to a dessert board with cookies, berries, and lemon bars
Pair with espresso shots or lemon liqueur for a classy dessert
Plating tip: Scoop into chilled bowls or martini glasses with a lemon twist on the rim for presentation wow-factor.
• Storage, Make-Ahead & Freezer Tips
| Storage Method | How Long | Tips |
|---|---|---|
| Freezer (airtight container) | Up to 2 weeks | Cover with parchment or plastic to prevent ice crystals |
| Freezer (loaf pan) | 1 week | Wrap well, use within 7 days for best texture |
| Soften before serving | 5-10 minutes | Let sit at room temp to scoop easily |
| Re-freeze after scooping | Avoid | May cause texture loss, scoop only what you need |
• FAQs About Lemon Cheesecake Ice Cream
1. Do I need an ice cream machine?
Not at all! This is a no-churn recipe, just blend, fold, and freeze.
2. Can I use bottled lemon juice?
Fresh lemon juice and zest are best, bottled juice lacks the bright, fresh flavor.
3. Is it overly sweet?
Nope. The lemon cuts through the richness and balances the sweet condensed milk.
4. Can I make this dairy-free?
Try using dairy-free cream cheese, coconut whipped cream, and coconut condensed milk. Texture will vary slightly.
• Conclusion
Lemon cheesecake ice cream is the best of both worlds, the tangy zing of citrus, the creaminess of cheesecake, and the chill of a summer scoop. Whether you’re entertaining or indulging solo, this recipe delivers sunshine by the spoonful.
Thanks to Chef Rachael’s easy no-churn method at Tasty Plated, you can make this creamy delight without an ice cream maker or baking skills. Want more dreamy, do-ahead desserts?
Head to tastyplated.com and freeze your way into happiness.