No Churn Lemon Cheesecake Ice Cream | Dani's Cookings
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No Churn Lemon Cheesecake Ice Cream

Prep Time20 mins


For the ice-cream mixture:

  • 1 lemon, juice and zest
  • 1 pack, 10 g lemon sugar
  • 1 can, 397 ml sweetened condensed milk
  • 400 ml whipping cream
  • 1 tbs powdered sugar
  • 175 g cream cheese

For garnish:



  • Melt the white chocolate over a pan of simmering water. 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.


  • In a small bowl combine juice from 1 lemon, lemon zest and lemon sugar 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.


  • Pour about 1/3 of the ice-cream into a large loaf pan. Spread on top 1/3 of the cookie crumbs and 1/3 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.
  • Before serving let the pan stay at room temperature for 10-15 minutes.
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