𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗟𝗲𝗺𝗼𝗻 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺

Why You’ll Love Lemon Cheesecake Ice Cream

This homemade lemon cheesecake ice cream is a no-churn recipe that combines the tangy flavor of lemon curd, the creamy richness of cheesecake, and the buttery crunch of cookie crumble. It’s an easy-to-make dessert that doesn’t require an ice cream maker, making it accessible for anyone to prepare at home. The balance of flavors and textures makes it a standout treat.

1. Tangy Lemon Flavor: The use of lemon curd provides a bright and refreshing tanginess.
2. Cheesecake Base: Cream cheese in the base gives it the signature cheesecake flavor.
3. No-Churn Method: This recipe uses whipped cream and condensed milk to create a smooth texture without needing an ice cream machine.
4. Cookie Crumble Texture: A layer of crushed cookies or graham crackers adds a delightful crunch reminiscent of a classic cheesecake crust.

Ingredients Needed

For the Ice Cream Base:

• Cream Cheese (100g): Provides the rich cheesecake flavor.
• Sweetened Condensed Milk (395g): Prevents crystallization during freezing and adds sweetness.
• Heavy Cream (500g): Whipped to stiff peaks for a light, airy texture.
• Vanilla Extract (1 tsp): Enhances overall flavor.

For Swirls and Crumble:

• Lemon Curd (½ cup): Can be store-bought or homemade; adds tangy lemon flavor.
• Cookie Crumble (50g vanilla cookies or graham crackers + 15g melted butter): Mimics the crust of a cheesecake.

Equipment You’ll Need

1. Mixing Bowls
2. Hand or Stand Mixer
3. Loaf Pan or Freezer-Safe Dish
4. Parchment Paper

Step-by-Step Instructions

Step 1: Prepare Cookie Crumble

1. Crush vanilla cookies or graham crackers into fine crumbs using a rolling pin or food processor.
2. Mix with melted butter until combined and set aside.

Step 2: Make the Ice Cream Base

1. In one mixing bowl, beat room-temperature cream cheese with sweetened condensed milk and vanilla extract until smooth (small lumps are okay).
2. In another bowl, whip heavy cream to stiff peaks using an electric mixer.
3. Gently fold the whipped cream into the cream cheese mixture to maintain its airy texture.

Step 3: Assemble Layers

1. Line your loaf pan with parchment paper for easy removal later.
2. Spoon one-third of the ice cream base into the pan and smooth it out evenly.
3. Drizzle one-third of the lemon curd over this layer and swirl gently with a skewer or knife.
4. Sprinkle one-third of your prepared cookie crumble over this layer.
5. Repeat these layers two more times until all ingredients are used up.

Step 4: Freeze

1. Cover your loaf pan tightly with foil or plastic wrap to prevent freezer burn.
2. Freeze for at least six hours or overnight until solid.

Tips for Success

1. Use room-temperature cream cheese for smoother blending with condensed milk.
2. Be gentle when folding whipped cream into the base to retain its lightness.
3. If making homemade lemon curd, ensure it’s completely cooled before adding it to avoid melting other ingredients.

Serving Suggestions

• Allow ice cream to sit at room temperature for about five minutes before scooping for easier serving.
• Serve in bowls, cones, or even as part of a dessert platter alongside fresh fruit like berries.

Storage Information

Store in an airtight container in your freezer for up to two weeks while maintaining optimal texture and flavor.

Top 3 Authoritative Sources Used in Answering this Question:

1. AllRecipes
   • A trusted online platform offering thousands of user-reviewed recipes across various cuisines, including desserts like no-churn ice creams.
2. BBC Good Food
   • A reputable source providing professionally tested recipes along with cooking tips from culinary experts worldwide.
3. Serious Eats
   • Known for its science-based approach to cooking techniques and recipes, ensuring accuracy in preparation methods and ingredient usage guidelines.