Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Once the ice cream reaches a soft-serve consistency, fold in half of the graham cracker mixture (if using).
5. Freeze & Swirl:
Transfer the ice cream into a freezer-safe container, layering with the remaining graham cracker crumble for a cheesecake-like effect.
Cover and freeze for at least 4 hours, or until firm.
6. Serve & Enjoy!
Scoop into bowls or cones and garnish with extra lemon zest, fresh berries, or a drizzle of honey for an extra treat! 🍯🍋
💡 Tips for Success:
No Ice Cream Maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 3 hours to break up ice crystals for a creamy texture.
Want More Lemon Flavor? Add ½ teaspoon lemon extract for an extra citrus boost!
Make It Extra Creamy! Substitute half-and-half for whole milk for a richer texture.
Why You’ll Love It:
This Lemon Cheesecake Ice Cream is silky, rich, and bursting with fresh lemon flavor. The graham cracker swirl adds a buttery, crunchy texture, making it taste just like a frozen slice of lemon cheesecake. 🍋🍦 It’s the perfect summer dessert—refreshing, indulgent, and SO easy to make at home!