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No Churn Lemon Cheesecake Ice Cream

Creamy no-churn lemon ice cream with lemon curd and cheesecake pieces. A zesty, no-bake dessert, no ice cream maker needed, just whisk and freeze!
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Prep Time 20 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Servings: 10
Course: Dessert
Ingredients Equipment Method

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

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).

Method
 

Lemon Ice Cream
  1. 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
  1. 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. 
  2. Add in your icing sugar and whisk on a medium speed, until the sugar is mixed into the cream cheese.
  3. Add in the liquid double cream, and whisk the mixture till it comes together and becomes thick. 
Layering
  1. Pour half the ice cream mixture into a loaf tin or freezer-safe container.
  2. Add spoonfuls of lemon curd and gently swirl with a skewer or knife.
  3. Add some of your cheesecake mixture and chopped digestives and swirl through.
  4. Repeat with the remaining ice cream mixture, cheesecake, lemon curd and biscuits.
  5. Sprinkle the top with more lemon curd and digestive biscuits.
  6. Freeze for at least 6 hours or overnight. Scoop and serve when ready, enjoy!