Lemon-Flavored Cheesecake Ice Cream

The Best Lemon-Flavored Cheesecake Ice Cream

Enjoy the delightful taste of homemade lemon-flavored cheesecake ice cream. It’s a yummy, light treat that brings the freshness of summer to mind. The best part? You can make it weeks before serving. That is, if you can resist digging in! It’s sweet, but not overly so, with a lovely lemon flavor. This cheesecake ice cream is a summer favorite for the whole family. It’s made with Crème fraiche – yes, you read that right. Now that I’ve learned to make my own Crème fraiche, I can create all my favorite dishes with this incredible ingredient.

Lemon-Flavored Cheesecake Ice Cream

How to make Lemon-flavored Cheesecake Ice cream

It takes about 30 minutes to make it. Then you put it in the freezer for a minimum of 5 hours. You need 3 different bowls to mix this. Don’t let it scare you away! It’s actually really easy to make this. Just follow the steps and you have your own cheesecake ice-cream with lemon flavour.

  • Bowl 1: Beat the egg whites until firm. You need to use an electric portable or stand mixer to beat the egg whites. An old trick is to turn the bowl upside down. When the egg whites have been beaten, the foam should remain in the bowl. Be careful not to have any egg yolk mixed with the egg white. Don’t use the white if it contains any trace of yolk.
  • Bowl 2 : Mix heavy cream until stiff peaks form to make whipped cream. I used vegetable-based cream for whipping.
  • Bowl 3: Whisk Egg yolk, sugar, crème fraiche, lemon juice, lemon zest and Vanilla.
  • Pour bowl 2 into bowl 3. Mix the ingredients with a rubber spatula carefully, not to loose the fluffiness in the whipped cream. Last turn bowl 1 into the cream/egg mixture (bowl 3). Blend carefully again so you don’t loose the fluffiness from the egg whites.
  • Now crush the Digestive cookies and you’re good to go.
Lemon-Flavored Cheesecake Ice Cream

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Lemon-Flavored Cheesecake Ice Cream

Flavored Cheesecake Ice Cream

It’s sweet but not to sweet and with a fresh lemon flavour.  It’s so yummy, light, fresh and it reminds me of summer. 
Prep Time 30 minutes
In the freezer 5 hours
Total Time 5 hours 30 minutes
Course Ice-cream
Cuisine Uncategorized
Servings 8
Calories 274 kcal

Ingredients
  

  • 2 Eggs
  • 150 ml Heavy cream (5 fl.oz) or vegetable-based cream for whipping
  • 200 ml Crème fraiche (6.8 fl.oz)
  • 90 g Sugar (3.2 oz) white
  • 2 tsp Vanilla extract
  • 1 Juice and zest
  • 100 g Digestive cookies (3.5 oz)

Instructions
 

  • Add plastic wrap into a baking dish 20cm x 27 cm.
    plastic wrap in oven form
  • Crush the Digestive cookies to crumbs.
  • Fill the bottom of the baking dish with 2/3 of the crumbs. Save 1/3 to sprinkle on top.
    cheesecake crust
  • In bowl 1: Beat the egg whites until firm. Be careful not to have any egg yolk mixed with the egg white.
    egg white
  • In bowl 2: Mix heavy cream until stiff peaks form to make whipped cream.
    whipped cream
  • In bowl 3:  Whisk Egg yolk, sugar, crème fraiche, lemon juice, lemon zest and vanilla.
    ingredients for cheesecake ice cream
  • Pour bowl 2 (whipped cream) into bowl 3 (egg yolk mixture). Mix the ingredients with a rubber spatula carefully, not to loose the fluffiness in the whipped cream. 
    mix for lemon flavored cheese cake icecream
  • Add bowl 1 (egg whites) into the bowl 3 (whipped cream/egg mixture). Blend carefully again so you don’t loose the fluffiness from the egg whites.
    egg white with egg yolk mix
  • Pour the mixture over the Digestive crumbs. Use a spatula to level the top well.
  • Sprinkle rest of the crumbs on top and finish with some more lemon zest. and then cover with plastic wrap.
    Lemon-Flavored Cheesecake Ice Cream in form
  • Freeze the cheese cake in the freezer for a minimum of 5 hours.

Notes

If frozen hard let it rest for 5 minutes before cutting.
Pull the plastic wrap and your cheesecake will easily lose from the dish.
Use a hot knife to cut perfect pieces.
 
Βon appétit

Βon appétit

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