When the sunny days roll in, there’s no dessert more refreshing and indulgent than lemon cheesecake ice cream. It’s the perfect marriage of two iconic treats: the creamy richness of cheesecake and the bright zing of lemon, all churned (or no churned!) into a scoopable, smooth, and absolutely dreamy frozen dessert.
Whether you’re a fan of zesty lemon desserts, no bake summer sweets, or a good homemade ice cream recipe that doesn’t require special equipment, this one’s for you. It’s sweet, tangy, rich, and refreshingly cool all in the same bite.
In this guide, we’ll walk you through:
- Why this lemony flavor combo works so well
- What ingredients you need (you might already have them)
- Chef Lucas Benette’s expert tips for making it extra creamy
- Step by step no churn method (and how to adapt for churned)
- Ideas for crust mix ins, lemon swirls, and fruity add ons
- FAQs about storing, sweetening, and customizing
Why You’ll Love Lemon Cheesecake Ice Cream
This isn’t just a lemon ice cream. It’s a layered dessert experience every spoonful hits with:
- Bright lemon zest that pops on the tongue
- Rich cream cheese for a silky, cheesecake like texture
- Sweetened condensed milk that makes it smooth and scoopable
- Graham cracker swirls that taste just like pie crust
- Optional add ins like lemon curd or fresh berries
Perfect for summer gatherings, backyard BBQs, or simply treating yourself on a hot day, this frozen dessert is light, luscious, and totally crave worthy.
Ingredients You’ll Need
One of the best parts about this lemon cheesecake ice cream recipe? It’s no churn, which means no ice cream maker required. All you need is a few simple ingredients, a bowl, and a freezer.
Here’s everything you’ll need to create that perfect balance of creamy, tangy, and sweet:
Main Ingredients (for one loaf pan batch)
- 1 can (14 oz) sweetened condensed milk
This keeps the ice cream smooth and sweet without the need for added sugar. - 1½ cups heavy whipping cream
Whip this to soft peaks it creates the fluffy texture. - 8 oz cream cheese, softened
The heart of the cheesecake flavor. Let it come to room temp for easy mixing. - Zest of 2 lemons
Adds brightness without making the mix too sour. - ¼ cup fresh lemon juice
For that real citrusy zing. Bottled works, but fresh is better. - 1 tsp vanilla extract
Adds balance and warmth to the citrus.
Optional (But Delicious) Mix Ins:
- ¾ cup crushed graham crackers or digestive biscuits
Mimics cheesecake crust. Fold it in or swirl on top. - ¼ cup lemon curd (store bought or homemade)
Swirl it in for extra tang and visual appeal. - A pinch of salt
Enhances all the flavors, especially the lemon.
Time Saver Tip: If you’re in a hurry, skip the lemon curd swirl and just mix zest and juice into the base it’s still amazing!
Chef Lucas Benette’s Tips for Tangy, Creamy Perfection
Creating a smooth, rich ice cream with bold lemon flavor without overpowering sweetness or tartness can be a challenge but not with the right approach. Chef Lucas Benette shares his favorite tricks for nailing it every time.
“The secret to great lemon cheesecake ice cream is balancing tang with cream and getting that creamy, scoopable texture without an ice cream maker,” says Lucas.
Here are his go to tips:
1. Zest First, Juice Later
Always zest your lemons before juicing it’s easier and helps preserve the flavorful oils. Lucas recommends:
- Zesting 2 lemons directly into the condensed milk to infuse the base with fresh citrus aroma.
2. Use Softened Cream Cheese
Cold cream cheese can clump and ruin the texture. Let it sit at room temperature for 30 minutes, then whip it smooth before adding anything else. For extra fluff:
- Blend cream cheese and condensed milk together first to form the cheesecake “base.”
3. Don’t Overwhip the Cream
Whip your heavy cream just until soft peaks form this gives your ice cream lift without turning it grainy. Over whipping can create a too dense texture.
4. Swirl, Don’t Mix, the Extras
To keep your crust and lemon curd visually appealing and texturally interesting:
- Fold them in gently with a spatula at the very end.
- Create swirls across the top of the mixture once it’s in the loaf pan for that “bakeshop finish.”
Quick Flavor Hack: Too sweet? Add a bit more lemon juice. Too tart? Fold in a drizzle of sweetened condensed milk before freezing.
How to Make Lemon Cheesecake Ice Cream (No Churn Method)
This easy no churn lemon cheesecake ice cream comes together in just a few steps no machine needed. The key? Start with whipped cream for lightness, mix in a tangy sweet base, and freeze until scoopable.
Here’s how to do it:
Step 1: Blend the Cream Cheese Base
In a large bowl, combine:
- 8 oz softened cream cheese
- 1 can (14 oz) sweetened condensed milk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Beat with an electric mixer until smooth, creamy, and slightly fluffy.
Step 2: Whip the Heavy Cream
In a separate bowl, whip 1½ cups cold heavy cream to soft peaks.
This will take 2–3 minutes with a hand mixer.
Step 3: Fold It All Together
Using a spatula, gently fold the whipped cream into the lemon cheesecake mixture.
Take your time it should stay airy and light.
Step 4: Swirl in Extras
Fold in or layer:
- ¾ cup crushed graham crackers
- ¼ cup lemon curd (if using)
Spoon half of the mix into a loaf pan, swirl in some crust and lemon curd, then repeat with the second layer.
Step 5: Freeze
Cover the loaf pan with foil or plastic wrap.
Freeze for at least 6 hours, or overnight, until fully set.
To serve, let it sit at room temperature for 5–10 minutes before scooping.
Storage Tip: Store tightly covered in the freezer for up to 2 weeks for best flavor and texture.
Swirls, Crusts & Add In Ideas Table
One of the best things about this lemon cheesecake ice cream recipe is how easy it is to customize. Whether you want to add crunch, fruit, or extra tang, here’s how to do it.
Use this table as your go to guide for switching things up with flavor, texture, and visual appeal:
Flavor Boost Table: Add Ins, Swirls & Crust Ideas
| Type | Option | Why It Works |
|---|---|---|
| Crust Base | Graham crackers, vanilla wafers, Biscoff | Classic cheesecake texture and crunch |
| Fruit Swirls | Lemon curd, raspberry jam, blueberry compote | Adds color, natural sweetness, and tart contrast |
| Cheesecake Texture | Cheesecake chunks, mascarpone swirls | For a bakery style bite of cheesecake in every scoop |
| Crunchy Toppings | Crushed meringue, white chocolate chips | Sweet, crispy finish after scooping |
| Tangy Twists | Greek yogurt or sour cream (¼ cup) | Boosts creaminess and tartness if cream cheese is mild |
Flavor Idea: Try adding a ripple of lemon curd in the middle of your pan before freezing for a citrusy burst in every scoop.
Berry Upgrade: Fold in a handful of fresh raspberries or blueberries just before freezing for a fruity swirl and texture boost.
FAQs About Lemon Cheesecake Ice Cream
1. Does Cheesecake Factory still make ice cream?
Cheesecake Factory used to offer a line of super premium ice creams inspired by their classic desserts, including a cheesecake flavor. While availability varies, the brand discontinued many flavors in grocery stores in recent years. However, you can still enjoy similar flavor profiles like this homemade lemon cheesecake ice cream with simple ingredients and no machine required.
2. What kind of ice cream goes well with lemon cake?
When pairing ice cream with lemon cake, look for creamy or mildly sweet flavors that complement the citrus. Great choices include:
- Vanilla bean (adds balance and smoothness)
- Cheesecake ice cream (enhances richness)
- Strawberry or raspberry ice cream (for a fruity contrast)
- Lemon cheesecake ice cream itself for the ultimate lemony match up
3. How many calories are in lemon cheesecake ice cream?
A serving (½ cup) of homemade lemon cheesecake ice cream typically contains 200–300 calories, depending on ingredients. Here’s a general estimate:
- Heavy cream: ~100–120 calories
- Sweetened condensed milk: ~60–70 calories
- Cream cheese: ~50–60 calories
- Add ins like graham crackers or lemon curd can increase this slightly
You can adjust the portion size or use lighter dairy options to lower the calorie count.
4. Why doesn’t lemon ice cream curdle?
Lemon juice is acidic and can curdle milk under certain conditions. But in no churn ice cream, the risk is low because:
- The cream cheese and condensed milk act as stabilizers
- The acidity is balanced by sugar and fat
- The lemon is folded in gently, not heated with dairy
This creates a smooth, tangy texture without separation or curdling.
Final Thoughts A Scoop of Summer in Every Bite
Creamy, citrusy, and full of cheesecake flavor, this lemon cheesecake ice cream is everything you want in a summer dessert and then some. Whether you’re serving it at a picnic, scooping it for family movie night, or just sneaking a spoonful from the freezer, it’s:
- No churn and easy to make
- Perfectly sweet with a bright lemon bite
- Customizable with crusts, swirls, and fruit
- A total crowd pleaser for any occasion
So grab your lemons, your loaf pan, and a spoon it’s time to make your freezer feel like a fancy ice cream shop.
