Ingredients for Frozen Lemon Cheesecake Ice Cream
- Milk
- Fresh Lemon Juice
- 4 ounces cream cheese, softened
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Frozen Lemon Cheesecake Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Frozen Lemon Cheesecake Ice Cream
- In a medium bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar, beating until combined.
- Add lemon zest and lemon juice; mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Pour the mixture into your mini ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
276g
Carbs
6g