Frozen Lemon Cheesecake Ice Cream Recipe

Indulge in the bright, tangy bliss of this Frozen Lemon Cheesecake Ice Cream! This recipe is perfectly sized for mini ice cream makers, yielding a delightful 1-pint batch. Skip the long waits and enjoy creamy, dreamy lemon cheesecake flavor in minutes. Get ready for a taste of summer sunshine!

Prep Time 20 mins
Cook Time 35 mins
Calories 955.1 kcal
Protein 50g
Rating 4.0 (1 Reviews)
Frozen Lemon Cheesecake Ice Cream 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Frozen Lemon Cheesecake Ice Cream

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How to Make Frozen Lemon Cheesecake Ice Cream

  1. In a medium bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar, beating until combined.
  2. Add lemon zest and lemon juice; mix well.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Pour the mixture into your mini ice cream maker and churn according to the manufacturer's instructions.
  6. 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