Lemon Curd Cheesecake Ice Cream Recipe

What Makes This Lemon Cheesecake Ice Cream Stand Out Right Now

Today’s home cook wants big taste with little fuss. This lemon cheesecake delivers: a no‑churn path that skips custard cooking and fancy gear while still yielding a rich, scoopable ice cream.

The base combines whipped heavy cream folded into sweetened condensed milk for a stable, low-ice texture. Softened cream cheese adds genuine cheesecake tang and body that pairs beautifully with vanilla and bright lemon curd.

Swirling store‑bought or homemade lemon curd into the mixture preserves pronounced citrus notes without diluting the cream mixture. Folding in cookie crumbs or graham crackers introduces a crunchy, crust-like contrast in every spoonful.

• Quick prep: minutes to whip and fold, then freeze for a soft-serve window.
• Stable structure: whipped cream and condensed milk reduce ice crystals for a creamier mouthfeel than plain frozen dairy.
• Customizable: add more lemon curd for extra zip, or more crumbs for added crunch; churn in an ice cream maker if you prefer a denser, churned texture.

For a tested walkthrough and the full ingredient list and method, see the detailed guide at lemon cheesecake ice cream. Jump to the recipe section below to start making this homemade lemon treat.

Lemon Curd Cheesecake Ice Cream Recipe

Start simple: Gather your ingredients ahead: room-temperature full‑fat cream cheese (leave out ~30–60 minutes), sweetened condensed milk, heavy cream, vanilla extract, good-quality lemon curd, and crushed cookies or graham crackers. Use a large bowl and a hand mixer or stand mixer to speed prep. You’ll also want a loaf pan or freezer‑safe container (loaf tin works well) for layering. An ice cream maker is optional if you prefer the churned method.

No‑churn method (best for easy homemade lemon ice cream): In a chilled large bowl, whip the heavy cream to stiff peaks (stiff peaks will hold structure in the freezer). In a separate bowl, beat softened cream cheese with condensed milk and vanilla extract until smooth and lump‑free. Gently fold the whipped cream into the cream cheese mixture to form a light cream mixture. Spoon one‑third of the base into the loaf pan, dollop one‑third of the lemon curd, and sprinkle a layer of crumbs. Repeat in thirds, then use a skewer to ripple the curd for marbled streaks. Cover tightly with plastic wrap or a lid and freeze at least 6 hours (4–6 hours gets soft‑serve; overnight gives the firmest, cleanest scoops).

Churn method (for a denser cheesecake ice cream): Chill your mixing bowl and beaters, then blend cream cheese with full‑fat milk options (half‑and‑half, coconut milk, or cashew cream for dairy‑free) and sweetened condensed milk or sugar to taste. Add a pinch of salt and vanilla; a tablespoon of vodka or vanilla vodka can improve scoopability if you’ll freeze long-term. Churn per your ice cream maker’s instructions — times vary, but expect about 15–25 minutes depending on your maker — then fold in lemon curd and chopped wafers. Transfer to a loaf tin or container and freeze 1–4 hours for soft‑serve or longer to firm.

• Pro tips: Use room‑temperature cream cheese to avoid lumps and to make a smooth cream mixture; if it’s still cold, beat it on low first until softened.
• Do not over‑whip the heavy cream; fold gently to keep air in the whipped cream for a lighter texture and fewer ice crystals.
• For visible ribbons, spoon curd in separate dollops and swirl only a few times — over‑mixing will blend it in.
• Measure ingredients (cups or grams) when you add them — this guide assumes standard US cup measures; add metric conversions when publishing final recipe card.
• For dairy‑free: swap condensed milk for sweetened condensed coconut milk and use whipped cashew or canned full‑fat coconut cream whipped to stiff peaks; texture will differ slightly.

For a tested walkthrough, exact ingredient quantities, and metric conversions, see the full recipe link above. Use a loaf pan or shallow container for faster freeze times and more even texture.

Serving, Storage, and Toppings for Lemon Curd Cheesecake Ice Cream

Getting the best scoop starts with short resting time and smart topping choices. A few targeted steps keep texture creamy and flavors bright when you serve this homemade lemon cheesecake ice cream.

Serving suggestions

Soft-serve window: In a typical home freezer (around 0°F / -18°C), expect a soft, scoopable stage after roughly 1–4 hours depending on container depth — shallower pans freeze faster. For neat scoops and bold curd swirls, let the pan sit at room temperature 5–10 minutes before serving so the ice cream softens just enough to scoop cleanly.

Top ideas: scatter crushed graham crackers or vanilla wafer crumbs for a crust-like crunch, add fresh berries for contrast, or spoon extra lemon curd over each serving. For a sundae-style treat, add a dollop of whipped cream and a light drizzle of sweetened condensed milk or a splash of milk to mellow tartness.

Freezer guidance and timing

Freeze overnight for a firmer set and clearly defined ribbons of curd. If you used alcohol in the base, the mixture will stay slightly softer in the freezer; if not, plan 20–30 minutes at room temperature for easier scooping when fully frozen. For fastest set times, pour the mixture into a shallow container or loaf tin rather than a deep bowl or large container.

“Pull the pan from the back of the freezer for consistent texture and fewer ice crystals.”

• Store covered tightly with plastic wrap or a lid to protect flavor and limit ice formation in the freezer; airtight containers preserve freshness best.
• When layering, swirl curd into corners and press crumbs along the sides of the loaf tin so every scoop has texture.
• If you plan to make ice ahead for a party, transfer the finished batch to a sealed container for storage and top with fresh crumbs just before serving to keep crunch.

Conclusion

Bright lemon flavor and real cheesecake character come together in a recipe that’s simple to finish and sure to please a crowd.

Lemon Curd Cheesecake Ice Cream offers two easy paths: the no‑churn route for fast, hands‑on prep or a churned method (using your ice cream maker) for extra‑soft scoopability. Follow the core steps—whip the cream, blend room‑temperature cream cheese with sweetened condensed milk and vanilla extract, fold gently, then ripple in lemon curd and crumbs—then freeze in a loaf tin or container.

Active prep is about 15 minutes; freeze time depends on container depth (shallow pans set faster). For best texture, let frozen ice cream sit at room temperature 5–10 minutes before scooping. Store covered in an airtight container for up to two weeks, though consuming within one week keeps peak flavor and texture.

Make it your own: swap cookies, boost the citrus with extra lemon curd, or use dairy‑free alternatives. You’ll love serving this treat in cups or on cones with extra swirls and crumbs—try it today and enjoy a homemade lemon cheesecake ice cream that’s both bright and creamy.

Can I use an ice cream maker instead of the no-churn method?

How do I prevent the cheese mixture from becoming lumpy?

What substitutions work for people with dairy restrictions?

How long should I freeze the dessert for best scoopability?

What toppings and serving ideas pair well with this dessert?

Can I prepare this ahead for a party and how should I store leftovers?

Are there tips for creating visible curd swirls without over-mixing?

What equipment do I need if I want a no-fuss approach?

How do cookie crumbs affect the final texture?