Lemon Cheesecake Ripple Ice Cream



Indulge in the tangy sweetness of lemon cheesecake combined with the creamy richness of ice cream, accented with a crunchy graham cracker swirl.

Ingredients:
  • 1 cup cream cheese
  • 1/2 cup sugar
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed graham crackers

Instructions:

Cream cheese, 1/2 cup sugar, lemon zest, and lemon juice should be mixed together in a bowl until the mixture is smooth

With a whisk, mix the heavy cream, milk, vanilla extract, and the last 1/2 cup of sugar in a different bowl

Put the cream mixture into an ice cream maker and churn it according to the directions on the machine

Crush the graham crackers and add them in the last few minutes of churning

Once the ice cream is smooth, put it in a container and add dollops of the lemon cheesecake mixture on top of it

To make ripples, use a knife to mix the lemon cheesecake mixture into the ice cream

Freeze for at least four to six hours, or overnight, until firm

Serve and have fun!


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