This decadent lemon ice cream tastes just like lemon cheesecake!
It’s got swirls of lemon curd, buttery biscuit and a creamy no-churn cheesecake ice cream base.
This no-churn lemon cheesecake ice cream is such a treat. It's a little bit like a deconstructed lemon cheesecake turned into ice cream. Swirls of tangy lemon curd, buttery biscuit crumbs and a vanilla cheesecake ice-cream base.
Jump to:
🍋 The lemon curd
The tangy lemon flavour is brought to the ice cream through sunny-yellow lemon curd.
This can be store-bought lemon curd or homemade! I use my easy homemade lemon curd which can be made either on the stove or in the microwave.
🍦The homemade ice cream base
The ice cream base is no-churn ice cream made of cream cheese, condensed milk and whipped heavy cream.
The condensed milk in the ice cream stops the ice cream from crystalising when frozen even when made without an ice cream maker.
The cream cheese in the ice cream gives it the cheesecake flavour. There isn't too much cream cheese in there which makes it a great recipe for leftover cream cheese!
🍪 The cookie crumble
The cookie crumble mimics the cookie base of a cheesecake. I have used plain vanilla cookies, crumbled with a little butter.
You can use any brand of vanilla cookie, store-bought or homemade. If making homemade cookie, ensure they are a well-baked and crisp type. Soft cookies won't give the same texture.
Or you can use graham crackers if they sell those near you. Alternatively, here is a recipe for homemade graham crackers.
🍽️ Equipment
This ice cream fits into a large 9"/ 23cm loaf pan, or a similar-sized dish.
🧾 Ingredients
The ingredients amounts are listed in the recipe card below but here is a run-through of them.
- Cream cheese. You can use block cream cheese or spreadable cream cheese in this recipe, though it should be at room temperature. This will allow you to mix it with the condensed milk more evenly.
- Sweetened condensed milk - use 1 x 395g can
- Heavy cream or pouring cream - the name of this type of cream can differ depending where you are.
- Vanilla extract - a subtle but key flavour
- Lemon curd - Homemade or store-bought. This brings the tangy lemon flavour.
- Vanilla cookies - any plain vanilla cookies, crushed. This will be sprinkled in between the layers.
- Butter - Just a little to help combine the crushed cookie.
💡 Variations
If you want to turn this lemon cheesecake ice cream into a different flavour, go for it! The cheesecake base goes with so many other flavours. Instead of lemon curd, you can use -
- A berry swirl
- Other citrus curd - The lemon curd can be subbed with lime curd, or grapefruit or orange curd!
- Passionfruit pulp
- Chocolate sauce
📖 Step by Step
- Crush the vanilla cookies into crumbs and stir through melted butter.
- Beat together the room-temperature cream cheese, vanilla and the 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 and 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.
❄️ Serving and storing
To serve, let the ice cream sit at room temperature for 5 minutes to slightly soften before scooping.
The ice cream can be covered and stored in the freezer for up to 2 weeks.
❓Homemade ice cream FAQs
It is best consumed within two weeks
Freeze it for at least 6 hours to ensure it has frozen completely through.
Yes, you can omit the cream cheese if you want.
Only if you substitute the cookies with a gluten-free variety.
This ice cream is made without eggs.
📋 Related recipes
Try these other dessert ideas!
- Creamy Tamarillo Cheesecake
- Peanut Butter Cookie Dough Ice Cream
- No-Churn Tiramisu Ice Cream
- Lemon Mousse Tart
Have you made this? Tag me and let me know!
📖 Full recipe
Full Recipe
Lemon Cheesecake Ice Cream
This decadent lemon ice cream tastes just like lemon cheesecake!
Ingredients
Cookie crumble
- 50g plain vanilla cookies
- 1 tablespoon melted butter
Ice Cream Base
- 100g cream cheese, room temperature
- 1 can (395g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 500ml heavy cream or pouring cream
- ½ cup lemon curd (homemade or store-bought)
Instructions
- Crush the vanilla cookies into crumbs and stir through melted butter.
- Beat together the room-temperature cream cheese, vanilla and the 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 and 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 Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 114mgSodium: 128mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 4g
Leave a Reply