lemon cheesecake ice creamPreparation time : 20 min. + Refrigeration time | Serves 1 gallon

This Lemon Ice Cream Recipe greatly matches with the typical cheesecake recipe except quantity of ingredients are different and there is no crust. In this recipe the batter is refrigerate in freezing bowl which you may refrigerate in an air tight plastic container also but in that case you need to beat again after an hour when ice cream starts to freeze to avoid making crystals in the ice cream.


3 oz cream cheese
3 cup granulated sugar
1½ tbsp lemon gelatin (dissolve in ¼ cup water and then melt over steam)
2 cup half and half
2/3 cup lemon juice
1 tsp vanilla extract
½ tsp lemon extract
1 cup whipping cream
10 cup milk
Pinch of yellow food color


1. In a large mixing bowl combine cream cheese, sugar and melted gelatin and then beat well to make thick creamy batter.
2. Then add half and half, lemon juice and extracts and beat for 3-4 min.
3. After that fold the mixture nicely with the whipped cream and when all the ingredients incorporate well with each other, start adding milk with food color until the batter measures up to 1 gallon or 3.75 liters approx.
4. Pour the batter in a freezing bowl and refrigerate for 2-4 hrs. or as per manufacturer directions. Serve the ice cream only when it refrigerate well and gets firm.