Lemon Cheesecake Ice Cream (Regular or Diet) for Electric Ice Cream Maker

Cheesecake ice cream is believed to have originated in the United States in the early 20th century and has since become a popular frozen treat around the world.

This is vegetarian and gluten free recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Lemon Cheesecake Ice Cream (Regular or Diet) for Electric Ice Cream Maker

Cooking Method: Freezing Cuisine: American, Dessert Courses: Dessert, Frozen Treat Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Rest Time 240 min Total Time 4 hrs 15 mins

Servings: 4 Calories: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Cream Cheese
• ¹⁄₂ cup Granulated Sugar
• 2 tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1 teaspoon Vanilla Extract
• 1 cup Heavy Cream
• 1 cup Whole Milk (Regular) or Almond Milk (Diet)

Instructions

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Mix well.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture.
5. Gradually add the whole milk or almond milk, stirring until well combined.
6. Pour the mixture into an electric ice cream maker and churn according to the manufacturer's instructions.
7. Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
8. Serve the lemon cheesecake ice cream in bowls or cones and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 25g9%

Sugars 20g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.