Lemon Cheesecake Icecream

Perhaps I am a bit late writing about ice cream as fall approaches, but I am having so much fun with creating my own flavors that I wanted to put together what I've learned about making no-churn ice cream!

I do not have an ice cream maker, so I am limited with the ingredients that I can use, but not the flavors. There are so many options!

READY, SET, GATHER!

2 cups heavy whipping cream

14-ounce can sweetened condensed milk

8 ounces of cream cheese

zest from 1 medium lemon

lemon juice from 1 medium lemon

pinch of sugar

yellow food coloring

MIX - MIX - MIX!

Keep the heavy whipping cream cold until it is time to beat with a hand mixer. Beat until the cream forms peaks, but don't over-whip!

In a separate bowl, combine the sweetened condensed milk, cream cheese, sugar, lemon juice, and lemon zest. Whip the ingredients together until a smooth consistency develops.

COMBINE!

Slowly blend the heavy whipping cream into the cream cheese mixture.

Once all of the heavy whipping cream is added, feel free to add a few drops of yellow food coloring. This step is completely optional, but it creates a bit of fun if you are making ice cream with the little ones.

FREEZE! FREEZE! FREEZE!

Now that all the ingredients are combined and you have tested the ice cream to ensure you have enough lemon juice and not too much sugar, there is nothing else to do but place your sweet concoction into the freezer. Let it freeze for at least 4 hours.

Since this is not a custard-based ice cream, you will need to take out of the freezer for 10 minutes to let the ice cream soften. Once the ice cream is soft enough, scoop it into your favorite bowl or cone and ENJOY!

OPTIONS! OPTIONS! OPTIONS!

I basically use the same base recipe as the backbone for the majority of my ice cream creations, i.e., heavy whipping cream, sweetened condensed milk, and cream cheese.

Here are the options that I have added to the cream chees mixture, leaving out the lemon juice, zest, and sugar.

For Caramel Latte Ice Cream

1/3 container of caramel latte frosting: The frosting will keep the ice cream soft.

For Coffee Ice Cream

1/3 container of coffee-flavored frosting: The frosting will keep the ice cream soft.

Honestly, you can pick any of your favorite frosting flavors or make your own. Don't add too much, but the frosting helps keep the ice cream soft, smooth and adds great flavor. If you don't want to use store-bought frosting, try making your own.

For Chocolate Ice Cream

1/2 cup of cooking chocolate

FINAL VERDICT

I love making homemade ice cream, and I cannot wait to continue exploring various options I hope that I will eventually get an ice cream maker. Perhaps one will show up under the Christmas tree this year!

I hope you enjoy trying one of these recipes or exploring your own flavors.

Author Notes

Thank you for reading my story! It means a lot. If you really loved this story, please check out my other STORIES, leave a comment, or share with other readers.

Here are a few of my favorite recipes.

Rustic Creole Salad

Apple Vinaigrette

Falling in Love with Salad

Spicy Dry Rub

Stuffed Peppers

Finally, if you have a story you think I might like, feel free to leave a link in my comments, and I will check it out. I really love creating recipes, if you can tell. Oh, and good food, too!