If you’re a fan of creamy, tangy, and indulgent desserts, this Lemon Cheesecake Ice Cream is about to become your new obsession. Imagine the rich, velvety texture of cheesecake combined with the bright, zesty flavor of lemon curd, all swirled together with a buttery cookie crumble that mimics the classic cheesecake crust. This no-churn ice cream is not only easy to make but also delivers a restaurant-quality dessert that will impress your family and friends. Let’s dive into the details of this show-stopping recipe!
Why You’ll Love This Recipe
- No Ice Cream Maker Needed: This recipe uses a simple no-churn method, relying on whipped cream and condensed milk to create a creamy, dreamy texture without the need for special equipment.
- Cheesecake in Every Bite: The addition of cream cheese in the ice cream base gives it that unmistakable cheesecake flavor, while the cookie crumble adds a delightful crunch reminiscent of a graham cracker crust.
- Tangy and Sweet Balance: The homemade lemon curd swirls provide a bright, tangy contrast to the sweet and creamy base, making every spoonful a perfect harmony of flavors.
- Customizable: Use store-bought lemon curd for convenience or make your own for a fresher, more vibrant flavor. You can also experiment with different types of cookies for the crumble.
- Perfect for Any Occasion: Whether it’s a summer BBQ, a holiday dessert, or just a treat for yourself, this ice cream is versatile and always a crowd-pleaser.
Ingredients
For the Ice Cream Base:
- Cream Cheese (100g): Use full-fat cream cheese for the richest flavor and creamiest texture. Ensure it reaches room temperature to achieve seamless blending.
- Sweetened Condensed Milk (395g): This is the secret to no-churn ice cream. It prevents crystallization and adds a luscious sweetness.
- Heavy Cream (500g): Whipped to stiff peaks, this gives the ice cream its light and airy texture.
- Vanilla Extract (1 tsp): Enhances the overall flavor profile, adding a subtle warmth to the base.
For the Lemon Curd Swirl:
- Lemon Curd (1/2 cup): You can use store-bought lemon curd for convenience, but homemade lemon curd (recipe below) will take this dessert to the next level.
For the Cookie Crumble:
- Vanilla Cookies or Graham Crackers (50g): Crushed into fine crumbs, these mimic the classic cheesecake crust.
- Butter (15g): Melted and mixed with the cookie crumbs to create a buttery, crunchy texture.
Equipment You’ll Need
- Mixing Bowls: For whipping cream and blending the base.
- Hand or Stand Mixer: Essential for whipping the cream to stiff peaks.
- Loaf Pan or Freezer-Safe Dish: Used for layering and freezing the ice cream.
- Parchment Paper: For easy removal of the ice cream after freezing.
- Skewer or Knife: To create beautiful swirls of lemon curd.
Instructions
Prepare the Cookie Crumble
- Pulse the vanilla cookies or graham crackers in a food processor until they turn into fine crumbs, or place them in a zip-top bag and crush them with a rolling pin until finely ground.
- In a small bowl, combine the crumbs with melted butter and mix until they are evenly coated.
Make the Ice Cream Base
- In a large mixing bowl, beat the room-temperature cream cheese with the vanilla extract and sweetened condensed milk until smooth. Don’t worry if there are a few small lumps—they’ll disappear during folding.
- In a separate bowl, whip the heavy cream until reaching a stiff peaks, ensuring a light and airy texture. Avoid overwhipping, as it may cause the cream to separate.
- Gently fold the mixture of cream cheese into the whipped cream using a spatula. Take care not to deflate the air in the whipped cream, as this is what gives the ice cream its light and creamy texture.
Assemble the Ice Cream
- Line a loaf pan with parchment paper, ensuring the paper overhangs on the sides to allow for easy removal later.
- Spoon 1/3 of the ice cream base into the pan and smooth it out with a spatula.
- Pour 1/3 of the lemon curd over the top and gently swirl it into the ice cream using a skewer or knife.
- Sprinkle 1/3 of the cookie crumble evenly over the lemon curd.
- Continue layering with the remaining ingredients two more times, finishing with a final layer of cookie crumble on top.
Freeze
- Cover the pan with foil or plastic wrap and freeze for at least 6 hours, or preferably overnight, until the ice cream is solid.
Tips for a Success Lemon Cheesecake Ice Cream
- Homemade Lemon Curd: If you’re making your own lemon curd, ensure it’s completely cooled before swirling it into the ice cream. This prevents it from melting the base.
- Room Temperature Cream Cheese: This is crucial for achieving a smooth mixture. Chilled cream cheese can lead to a lumpy texture.
- Don’t Overmix: When folding the whipped cream into the base, be gentle to maintain the airy texture.
- Serving Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping. This allows it to soften slightly, ensuring easier serving.
Serving and Storing
- Serving: Scoop the ice cream into bowls or cones, and garnish with extra lemon curd or cookie crumbs if desired.
- Storage Instructions: Store the ice cream in an airtight container in a freezer for 2 weeks. For extended storage, wrap the pan tightly in plastic wrap and aluminum foil to prevent freezer burn.
Homemade Lemon Curd Recipe (Optional)
Ingredients:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup unsalted butter, cubed
Instructions:
- In a heatproof bowl, whisk together egg yolks and sugar until smooth.
- Incorporate lemon juice and zest, then whisk until fully combined.
- Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10 minutes).
- Take it off the heat and add the butter, stirring until it’s completely melted and smoothly blended in.
- Strain the curd through a fine-mesh sieve to remove any lumps or zest, then let it cool completely before using.
Nutritional Information (Per Serving)
- Calories: 375 kcal
- Carbohydrates: 16g
- Protein: 4g
- Fat: 34g
- Saturated Fat: 21g
- Cholesterol: 114mg
- Sodium: 128mg
- Sugar: 13g
This Lemon Cheesecake Ice Cream is more than just a dessert—it’s an experience. With its creamy texture, tangy lemon swirls, and buttery cookie crumble, it’s a deconstructed cheesecake that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this no-churn recipe is foolproof and guaranteed to impress. So, grab your ingredients and get ready to create a dessert that’s as beautiful as it is delicious!