No-Churn Lemon Cheesecake Ice Cream

Easy, tasty and refreshing, this No Churn Lemon Cheesecake Ice Cream is the perfect comfort dessert! You can make it in just 20 minutes and then indulge with it on the next day.

What kind of dessert is that

Imagine a refreshing and velvety lemon ice-cream with sweet and sour white chocolate glaze and cookie crumbs… It’s as decadent as it sounds. A perfect creamy frozen deliciousness!

What ingredients you need

To make this cheesecake so creamy and velvety without churning machine, you need to use a number of ingredients that to create this texture. After doing some experiments

I have found that the combination of condensed milk, whipping cream and cream cheese make the perfect consistency for a no-churn ice cream.

To make the irresistible lemon flavor, you need some lemon extract and also lemon juice and zest.

The bells and whistles of this incredibly tasty dessert are the white chocolate mixed with lemon juice and the graham cracker crumbs.

Find the complete list of ingredients below the post, in the recipe card!

Preparation summary

1. First you need to start by melting the white chocolate and mixing it with the lemon juice. Let it sit in the freezer so it thickens, while preparing the base of the ice cream.
2. Beat together the condensed milk with the cream cheese and the lemon juice and flavors. In a separate bowl whip the cream.
3. Combine the two mixtures with a rubber spatula. And then start layering the ice cream in a loaf pan or another freezer container.
4. Arrange three consecutive layers of each of the three mixtures: ice cream base, cracker crumbs, white chocolate glaze.
5. Cover the pan with plastic wrap and freeze for 8 hours.

How to serve

Like most no-churn frozen desserts, this one too gets really hard after staying in the freezer for a long time. But if you leave it at room temperature for 15 minutes, the ice-cream softens nicely and becomes creamy.

Because the base has a similar to mousse consistency it never melts into a liquid. Therefore the best way to eat it is slightly defrosted but still relatively hard.

How to eat it

You can enjoy this ice cream in a bowl or in a cone by itself. Or you can eat as a garnish to crepes, pancakes or waffles.

No matter the way you eat it, this delicious lemon dessert will bring you a moment of happiness!

Did I tempt you? If you are already up to prepare this delicious No Churn Lemon Cheesecake Ice Cream let me know how it turned out 🙂

Write in the comments or tag me in Instagram!

Below you will find more frozen desserts which you may like:

• Pudding Ice Cream Cake with Raspberries
• Easy Neapolitan Ice Cream Cake
• Keto Avocado Ice Cream with Chocolate Chips
• Five Ingredient Oreo Ice Cream Cake
• Red Velvet Ice Cream {No Churn}

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5 from 1 vote

No Churn Lemon Cheesecake Ice Cream

Course Dessert

Prep Time 20 mins

Freezer time 8 hrs

Servings: 10

Ingredients

For the ice cream mixture:

• ▢ 1 lemon, juice and zest
• ▢ 1 can/ 14 oz sweetened condensed milk , (397 ml)
• ▢ 1 ¾ cup/ 400 ml whipping cream, cold
• ▢ 1 tablespoon powdered sugar
• ▢ ¾ cup / 175 g cream cheese
• ▢ 2 teaspoons lemon extract , or lemon flavoured sugar

For garnish:

• ▢ ⅔ cup / 60 g cookie or graham cracker crumbs
• ▢ 3,5 oz / 100 g white chocolate
• ▢ juice from 1 lemon

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Instructions

Garnish:

• Melt the white chocolate over a pan of simmering water (double boiler). Add juice from 1 lemon and stir until well combined. Cover with cling film and let sit in the freezer for 15 minutes, until preparing the ice-cream.

Ice Cream:

• In a small bowl combine juice from 1 lemon, lemon zest and lemon extract and stir.
• In a large mixing bowl combine condensed milk, cream cheese and the lemon mixture. Beat with an electric mixer at a high speed for 3-5 minutes until smooth and thick.
• Wash very well and wipe the beaters of the mixer before whipping the cream.
• In another mixing bowl whip the cream until stiff peaks form. Using a rubber spatula fold the cream into the condensed milk mixture, until well combined.

Assembly:

• Pour about ⅓ of the ice-cream into a large loaf pan. Spread on top ⅓ of the cookie crumbs and ⅓ of the white chocolate mixture (still liquid but thickened). Continue layering the ice-cream cheesecake until using all the ingredients. Cover the pan with cling film and let sit in the freezer for at least 8 hours.

Notes

• Before serving let the ice cream stay at room temperature for 10-15 minutes.
• Make sure the whipping cream has been cooled for at least 6-8 hours on the top rack of the fridge, before whipping it.

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