Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy lemon cheesecake ice cream with graham swirl

Lemon Cheesecake Ice Cream – 2025

  • Author: Chef Paul
  • Total Time: 6 hours 20 minutes (including freezing)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Lemon Cheesecake Ice Cream is a no-churn dessert that delivers the bright citrus tang of lemon with the creamy richness of cheesecake. Layered with graham cracker crumbs for a nostalgic crust-like crunch, this frozen treat is the perfect refreshing bite for hot summer days.

Ingredients

Scale

Lemon Cheesecake Ice Cream Base

  • 8 oz cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Pinch of salt

Graham Cracker Layer

  • 1/2 cup graham cracker crumbs

Instructions

  1. Make the lemon base: In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt. Mix until completely smooth and well-blended.
  2. Whip the cream: In a separate chilled bowl, whip heavy cream to stiff peaks. This adds air and helps create a smooth texture.
  3. Fold together: Gently fold the whipped cream into the lemon mixture, keeping the texture light and airy. Do not overmix.
  4. Layer the ice cream: Pour half of the mixture into a metal loaf pan. Sprinkle with half the graham cracker crumbs. Repeat with remaining mixture and crumbs. Swirl gently with a butter knife if desired.
  5. Freeze: Cover the pan and freeze for at least 6 hours or overnight. Let sit at room temperature for 5–10 minutes before scooping.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Chill your mixing bowls to help the whipped cream form peaks faster.
  • Do not skip the lemon zest—it adds essential brightness.
  • Use a metal loaf pan for quicker freezing and cleaner scooping.
  • Press wax paper over the surface to prevent ice crystals during storage.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 290
  • Sugar: 25g
  • Sodium: 110mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: lemon cheesecake ice cream, no-churn ice cream, summer dessert, creamy lemon treat, graham cracker swirl ice cream

Did you make this recipe?

Made this recipe? Take a photo and tag us—we’d love to see your creation!

Find it online: https://pasttaste.com/lemon-cheesecake-ice-cream/