Look at this ice cream. It is decadent, velvety-smooth, and swirled with delicious bites of graham cracker pieces and tart lemon curd. The richness of the whipping cream and cream cheese is balanced by the lemon. It is, not to brag, probably the best tasting ice cream I’ve ever made. As usual, no ice cream maker is required for this recipe, or my others here, here and here.
During one of the nearly 90° days in DC last week, I had a spark of creativity; I really wanted something with lemon, but didn’t want to turn on the oven. So, natch, lemon ice cream.
This is just so pretty, I love it. It tastes good too, this was confirmed by a second source, my husband, who was skeptical of this flavor combination, but ended up eating two bowls once it was ready.
Not to mention, photographing ice cream is actually fun. It is easy to style and is a playful food to begin with; normally taking pictures is not something I like about food blogging. Ironic, no? Am I the only food blogger out there that feels this way?
When the weather turns sweltering, you don’t have to ignore your urge to bake- turn to ice cream as your medium!
Lemon Cheesecake Ice Cream
- 1 pint heavy whipping cream, cold
- 1 8 oz package cream cheese, at room temp (I used about 6 oz. ’cause I ate some)
- 1 14 oz can sweetened condensed milk
- zest of 1 lemon, juice from half the lemon
- 1/2 cup lemon curd, at room temp
- 1 tsp creme bouquet (optional)
- 1/4 cup butter, melted
- 6 graham crackers, broken into small pieces, but not crumbs.
Place the bowl of your electric mixer into the freezer. A very cold bowl will help your cream whip in no time. Meanwhile, break up the graham crackers, zest your lemon, and measure out your lemon curd and set aside. Once bowl has chilled, whip the pint of cream on medium-high speed until fluffy and peaks form. (My Kitchenaid with the whisk attachment does this in no time, I love it). Add in the lemon zest and whip on low briefly, just to incorporate. Set aside.
In another large bowl, with an electric mixer, combine the cream cheese, sweetened condensed milk, lemon juice and creme bouquet. Mix for 2 minutes on high. Gently add the whipped cream to the cream cheese mixture and fold in with a spatula. Don’t mix aggressively, but so the cream cheese mix is mostly incorporated into the whipped cream.
Melt the butter and drizzle over the graham cracker pieces, stir to coat. Dump the graham crackers onto the whipped cream/cream cheese mixture, then dump the lemon curd on top of the crackers. With a spatula, gently fold/swirl 2 or 3 times (only!!) the crackers and lemon curd into the mixture. This will create pretty swirls and pockets of lemony goodness like you see in the pictures. Transfer to a 8×8 metal or glass pan and cover tightly. Freeze overnight. Let the ice cream sit for 5 minutes before scooping, it’s easier that way.
*NOTE: This ice cream does not require an ice cream maker and if you put it into a maker, I have no idea what will happen.