Description
Indulge in the delightful flavors of homemade Lemon Cheesecake Ice Cream that combines creamy cheesecake with a refreshing citrus twist. This no-churn recipe is perfect for hot summer days, family gatherings, or simply treating yourself to a sweet escape. With its vibrant lemon flavor and smooth texture, this ice cream will quickly become your go-to dessert!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together heavy cream and sweetened condensed milk until smooth.
- Stir in the lemon juice and zest, mixing well to combine.
- Add the vanilla extract and salt, ensuring everything is evenly distributed.
- Transfer the mixture to an airtight container and freeze for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for about 5 minutes for easier scooping.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 410
- Sugar: 35g
- Sodium: 45mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg