This rich, creamy lemon ice-cream is the ultimate no-bake summer dessert! Made without an ice cream maker, this no-churn recipe is bursting with tangy lemon curd and chunks of cheesecake for the perfect balance of sweet and zesty. Just whisk, freeze, and enjoy a refreshing frozen treat that’s perfect for hot days, bBQ’s, or when you’re craving something citrusy and indulgent for dessert! Quick to make with simple ingredients and no oven needed.
Lemon Ice-cream
Craving a zesty and refreshing summer dessert? This no-churn lemon cheesecake ice-cream is the ultimate no-bake lemon dessert that’s rich, creamy, and bursting with citrusy flavour. Made without an ice cream maker, it’s incredibly easy to whip up! just mix, freeze, and enjoy! Packed with lemon curd swirls and cheesecake chunks, this homemade lemon ice cream is perfect for hot days, BBQ’S, or anytime you need a quick and easy dessert.
My family are huge lemon lovers, so I’ll take any excuse to sneak lemon into every bake possible and this one is always a winner, once frozen it will last for 3 months but it is gone in days in my household! If you’re a fan of easy recipes and lemon desserts, don’t miss my Lemon Meringue Rocky Road, another delicious no-bake treat perfect for spring and summer.
I’ve seen a few delicious no churn lemon ice-creams out on the blog world and I thought to myself how could I make it different and make it unique to biteofthebakes! Of course I had to combine two desserts together to create one! I feel like that is a biteofthebakes unique style haha! I came up with this delicious no churn lemon cheesecake ice-cream and oh my! It was absolutely delicious, my mom who isn’t a huge lemon fan absolutely loved this ice-cream!
Lemon Cheesecake Ice-Cream
To create the base of this no-churn lemon cheesecake ice cream, I started with a simple, creamy lemon ice cream mixture flavoured with fresh lemon zest and natural lemon juice for a refreshing zesty flavour. You can also use lemon extract if you prefer a stronger citrus punch.
For the cheesecake element of this easy no-bake dessert, I made a rich and tangy cream cheese filling, inspired by a classic no-bake cheesecake recipe but without the biscuit crust! Of course, no cheesecake-inspired dessert would be complete without a biscuit base, so I added crushed digestive biscuits throughout the ice cream layers. This not only gave the ice cream that signature cheesecake texture but also added a lovely crunch in every bite.
Why You’ll Love This Ice-Cream
- No-churn & no-bake– No fancy tools or oven required!
- Bursting with lemon flavour– Perfect dessert for those that love lemon!
- Creamy texture– Rich, smooth, and easily Scoop-able.
- Easy to prep ahead– Freeze overnight for best results
- Perfect for summer– A chilled dessert that’s light, zesty and refreshing!
Ingredients
Lemon Ice-Cream Base
- 525g Double Cream
- 397g (One Tin) Condensed Milk
- Zest of Two Lemons
- 5 Tbsp Lemon Juice
Cheesecake Filling
- 150g Cream cheese
- 40g Icing Sugar
- 75g Double Cream
- 1 Tbsp Lemon Juice
Filling & decoration
- 200g Lemon Curd
- 150g Crushed Digestives
How to make Lemon Cheesecake Ice-cream
Make the cheesecake filling
- In a large bowl, add your cream cheese, icing sugar, and lemon juice and whisk till smooth. I used a hand held electric whisk with the whisk attachments.
- Add in your icing sugar and whisk on a medium speed, until the sugar is mixed into the cream cheese.
- Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
- Set aside while you make your ice-cream mixture.
Making The Lemon Ice-cream
- In a large bowl, whip the double cream, condensed milk, lemon zest and lemon juice and whisk until a thick mousse like texture is formed and it holds itself. This can take up to 5 minutes on a medium speed (in a stand mixer). keep an eye on it as you don’t want to over mix it as it will curdle.
Layering
- Pour half the ice cream mixture into a loaf tin or freezer-safe container.
- Add spoonfuls of lemon curd and cheesecake filling and gently swirl with a skewer or knife.
- Sprinkle on some slightly crushed digestives.
- Repeat with the remaining ice cream mixture, lemon curd, cheesecake and biscuits.
- sprinkle the top with more digestive biscuits and swirl through some more lemon curd!
Frequently Asked Questions
Storage and freezing?
Store in an airtight container in the freezer for up to 3 months. For easy scooping, let it sit at room temperature for 5–10 minutes before serving.
Can I substitute lemon?
Absolutely! You could remove the lemon flavouring and add orange flavouring and orange jam for a citrus orange ice-cream. you can absolutely experiment with other flavours as well!
How long will this ice-cream last?
This will last in the freezer for up to 3 months. It never lasts that long in my house, usually within the week it has gone!
Do I need an electric mixer for this recipe?
I do recommend using an electric mixer for this recipe. an electric stand mixer or hand mixer will do the job! you could try doing it by hand but it might take a very very long time!
What cream should I use?
The best kind of cream to use for this recipe is double cream, do not use single cream!
Can I use Evaporated milk for this lemon ice-cream?
No! you need to use condensed milk for this recipe. the ice-cream won’t thicken and set 0therwise!
Do I Need To Use Cream Cheese?
Of course not! If you’d like just a classic lemon ice-cream, you could just make the ice-cream base, skip the cheesecake filling and swirl through some fruity lemon curd!
Recommended Ingredients
- Ice-cream scoop
- 2.5Lb Loaf tin
- Condensed milk
- Lemon Flavouring
- Lemon Curd
- Stand mixer
- Electric hand whisk
- Vanilla Extract
- Scales
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this! Thank you for supporting biteofthebakes!
Pin It
Tried this no-churn lemon ice cream? I’d love to see your delicious creations! Tag me on Instagram @biteofthebakes or use the hashtag #biteofthebakes. leave me a comment below of what you thought of this no churn lemon cheesecake ice-cream!
Don’t forget to save this recipe on Pinterest so you can come back to it every summer!
Want more no-bake dessert recipes? Subscribe to the blog and get new recipes straight to your inbox every week!
Recommended
No Churn Lemon Cheesecake Ice Cream
Equipment
- Stand Mixer (I use an electric stand mixer with the whisk attachment).
- Food scale/Kitchen scale
- Large mixing bowl (For your cheesecake filling).
- Utensils (Tbsp, Tsp and Spatula).
- Loaf Tin (2.5lb loaf tin, You could use a container with a lid to make it easier to freeze. I use a loaf tin to take photos for the blog).
Ingredients
Lemon Ice Cream
- 525g Double Cream
- 397g Condensed Milk
- 2 Lemons (Zest).
- 5 tbsp Lemon Juice (You can add more or less depending on how much you love lemon! Give the mixture a little taste test).
Cheesecake
- 150g Cream Cheese
- 40g Icing Sugar
- 75g Double Cream
- 1 tbsp Lemon Juice (You can use 1/2tsp of lemon flavouring if you'd prefer).
Fillings
- 150g Digestives
- 200g Lemon Curd
Instructions
Lemon Ice Cream
- In a large bowl, whip the double cream, condensed milk, lemon zest and lemon juice and whisk until a thick mousse-like texture is formed and it holds itself. This can take up to 3 minutes on a medium speed (in a stand mixer). Keep an eye on it as you don't want to over mix it as it will curdle.
Cheesecake Filling
- In a large bowl, add your cream cheese, icing sugar, and lemon juice and whisk till smooth. I used a hand held electric whisk with the whisk attachments.
- Add in your icing sugar and whisk on a medium speed, until the sugar is mixed into the cream cheese.
- Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick.
Layering
- Pour half the ice cream mixture into a loaf tin or freezer-safe container.
- Add spoonfuls of lemon curd and gently swirl with a skewer or knife.
- Add some of your cheesecake mixture and chopped digestives and swirl through.
- Repeat with the remaining ice cream mixture, cheesecake, lemon curd and biscuits.
- Sprinkle the top with more lemon curd and digestive biscuits.
- Freeze for at least 6 hours or overnight. Scoop and serve when ready, enjoy!
Notes
- This will last in the freezer for up to 3 months.
- This is the Lemon extract flavouring id recommend if you wanted to use an extract.