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–+ servings
Lemon Ice Cream

No Churn Lemon Cheesecake Ice Cream

Manila Spoon
My whole family agrees - this is the best Ice Cream I have ever made. Sweet-tangy and deliciously creamy is this Lemon Cheesecake Ice Cream. No need for an ice cream maker!
4.88 from 8 votes
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Prep Time 10 minutes
Freezing Time 3 hours
Course Desserts
Cuisine American
Servings 8

Ingredients
 

  • 2 Cups Heavy or Double Cream
  • 1 cup whole Milk
  • 4 tbsp fresh Lemon juice
  • 8 oz block Cream Cheese, softened to room temperature
  • 1 can sweetened condensed Milk
  • 1 teaspoon Vanilla extract

Instructions
 

  • Put the heavy cream, whole and condensed milk, softened cream cheese, lemon juice, and vanilla extract in a large food processor or blender. Process until thick and fluffy.
  • Place the mixture in a freezer-safe container and freeze for at least 3 hours or overnight. Allow the ice cream to soften a little before serving. Enjoy!

If Using an Ice Cream Maker

  • Beat the softened Cream cheese in a mixing bowl until fluffy and smooth. Gradually, pour in the sweetened condensed milk and continue to beat until and well-blended.
  • Add the remaining ingredients to the cream cheese mixture and mix well. Pour the mixture into the ice cream maker and process and freeze according to the manufacturer’s instruction.
Keyword easy egg free ice cream recipe, easy homemade lemon ice cream, easy ice cream recipe, egg free ice cream, lemon ice cream, no churn cheesecake ice cream, no churn lemon cheesecake ice cream
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