There’s something unforgettable about the first bite of Lemon Cheesecake Ice Cream on a hot summer day. It’s cool, creamy, and strikes the perfect balance between tangy citrus and rich cream cheese. For me, it brings back memories of sunny kitchens, zested lemons on cutting boards, and my grandmother’s no-bake lemon cheesecake chilling in the fridge. This frozen version captures all of that—but in scoopable, refreshing form. If you’re craving a treat that’s light yet indulgent, tart yet sweet, this one’s for you.

Key Ingredients for Lemon Cheesecake Ice Cream

Cream cheese – The foundation of any cheesecake flavor, it brings tangy richness
Heavy cream – Makes the base smooth and scoopable
Sweetened condensed milk – Adds sweetness and helps with texture
Lemon zest – Provides natural, bright lemon flavor
Lemon juice – Balances the sweetness with tang
Vanilla extract – Softens the citrus notes for balance
Graham cracker crumbs – Mimics the crust of classic cheesecake
Pinch of salt – Enhances all other flavors

Step-by-Step Instructions

Step 1: Blend the Lemon Base

Grating fresh lemon zest over ice cream base — Zest brightens every bite

In a large mixing bowl, beat the cream cheese until completely smooth. Add the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and salt. Blend until silky and no lumps remain. The mixture should already taste like liquid Lemon Cheesecake Ice Cream—tangy, bright, and sweet. If you like your citrus flavors bold, add a touch more zest here. It’s what gives this dessert its unmistakable brightness.

Step 2: Whip the Cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step is essential for adding that airy lightness you expect from high-quality ice cream. The heavy cream acts as the volume booster, lifting the dense cheesecake base and giving it a smooth finish. Be patient—don’t rush the whipping process.

Step 3: Fold Together

Gently fold the whipped cream into the lemon-cream cheese mixture. Fold, don’t stir, to maintain the airiness. You want a smooth, fluffy consistency that holds its shape but still pours easily. The key is incorporating without deflating. It may take a few minutes, but it’s worth it for that creamy, cloud-like texture.

Discover Strawberry Cheesecake Shake – Creamy, Cool & Crave-Worthy 2025

Step 4: Layer with Graham Crackers

Mixing graham cracker crumbs into ice cream layer — That crunchy crust texture

Pour half of the Lemon Cheesecake Ice Cream base into a loaf pan. Sprinkle a layer of graham cracker crumbs across the top. Repeat with the rest of the mixture and another generous graham layer. Swirl lightly with a butter knife if you want a marbled effect. For extra crunch, reserve a small handful of graham crumbs to sprinkle on just before serving.

Step 5: Freeze and Serve

Cover the pan with foil or a lid. Freeze for at least 6 hours or overnight. Let it sit at room temperature for 5–10 minutes before scooping for the best texture. The result? Lemon Cheesecake Ice Cream that’s smooth, creamy, and loaded with zesty goodness. Each bite delivers the richness of cheesecake and the brightness of fresh lemon, with a bit of crusty crunch in between.

A rounded scoop of lemon cheesecake ice cream in a white bowl, with visible graham swirl. — Scoop, serve, and enjoy the zest

Popular Variations to Try

Swirl in lemon curd for added richness and lemon flavor
Use crushed gingersnaps instead of graham crackers for a spicier twist
Add a bit of honey for a deeper sweetness
Use Meyer lemons for a floral, slightly sweeter taste
Top with a dollop of whipped cream before serving
Blend in frozen raspberries for a fruity ripple
Drizzle white chocolate on top for a decadent finish
Use a biscuit base layer at the bottom before freezing

Expert Tips for Perfect Lemon Cheesecake Ice Cream

Use full-fat cream cheese and heavy cream for the richest texture
Chill your mixing bowls for better whipped cream volume
Don’t skip the zest—it’s key for that lemon burst
Make sure all ingredients are at room temp before mixing
Layer and swirl the graham crackers for even distribution
Freeze overnight for a firmer texture
Use a metal loaf pan for faster freezing and better scooping

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh is best. Bottled lemon juice lacks the brightness and complexity of fresh lemons, which are essential in Lemon Cheesecake Ice Cream. Zest and fresh juice together bring out that signature flavor you can’t replicate from a bottle.

Discover Raspberry Cheesecake Ice Cream – Best 5 Step Summer Treat

Is this ice cream really no-churn?

Yes! No ice cream maker needed. The whipped cream gives it lightness, and the condensed milk keeps it creamy. This technique has become a favorite for those who want premium results with minimal equipment.

How long does it last in the freezer?

It stays fresh for up to two weeks. Be sure to keep it well-covered to avoid freezer burn or crystallization. A piece of wax paper pressed against the surface can help retain freshness longer.

Can I skip the graham crackers?

Yes, but they add a nice crunch and “cheesecake crust” flavor. You can substitute shortbread or digestive biscuits too. Or leave them out entirely for a smoother scoop.

How strong is the lemon flavor?

It’s noticeable but balanced. You get a creamy base with a bright citrus tang that doesn’t overpower the cheesecake flavor. Want more lemon? Just increase the zest by half a teaspoon next time.

Can I double this recipe?

Absolutely! Just use a larger pan or divide between two loaf pans. It’s a great make-ahead dessert for summer get-togethers, birthday parties, or even brunches. Just remember to allow a full overnight freeze for best results.

Zest & Chill

Lemon Cheesecake Ice Cream is everything you want in a summer dessert—cool, creamy, citrusy, and comforting. It brings the joy of cheesecake into a no-churn frozen treat that’s simple to prepare and impossible to forget. Whether you’re scooping it into cones, serving it with fresh berries, or sneaking spoonfuls straight from the pan, it’s guaranteed to brighten any day. Sometimes, all you need is a little lemon and cream to make the moment sweet. And if you love cheesecake-inspired treats, check out our Strawberry Cheesecake Shake for a berry-filled twist.