Description
Description A delightful dessert that perfectly balances the creamy richness of cheesecake with the tart brightness of fresh lemons, ideal for hot summer days.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup fresh lemon juice (about 2 – 3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: crushed graham crackers for topping
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Instructions
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Whisk until smooth and creamy.
- Add the heavy cream and whole milk, whisking until well combined.
- Pour in the fresh lemon juice, lemon zest, vanilla extract, and salt. Whisk until fully incorporated.
- Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best flavor.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes until soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir vigorously with a fork every 30 minutes for 3-4 hours until firm and creamy.
- Transfer the churned ice cream into an airtight container, layering with crushed graham crackers if desired.
- Cover and freeze for at least 4 hours or overnight until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
- Serve in bowls or cones, garnished with additional lemon zest or crushed graham crackers if desired.
Notes
- Notes
- Use fresh lemons for the best flavor and allow cream cheese to soften completely to ensure a smooth texture.