Lemon Cheesecake Ice Cream (Regular or Diet) for electric ice cr

Total Time
Prep 10 mins
Cook 30 mins

A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.

Ingredients Nutrition


  1. Puree cream cheese (or cottage cheese) with half& half (or milk) in a blender.
  2. In a small bowl, beat egg yolks (or substitute) with sugar (or sugar substitute) until thick and lemon colored.
  3. Add lemon juice and vanilla, then stir well.
  4. Add pureed mixture, and mix well.
  5. In a medium bowl, beat egg whites until stiff and fold into existing mixture.
  6. Chill mixture until cold (about 1-2 hours).
  7. Pour well chilled mixture into ice cream machine and proceed according to manufacturer's directions.


Most Helpful

I made the diet version with Neufchatel cheese (1/3 less fat) and 1% milk, and also used Splenda sweetener. It froze really quickly, and tasted fabulous! My only complaint is that it turned *rock solid* in the freezer due to the cream cheese, but a quick defrost in the microwave made it palatable again. I'd recommend serving this right away straight out of the machine.

Lindsey July 22, 2003

I made the diet version, which, for a diet version, wasn't bad, but I'm so spoiled with never having to watch my weight that my tongue missed all those high fat ingredients! The only things I did different were using 2% milk and I added about 2 tsp of grated lemon zest for more lemony flavor. It froze rock solid, so I had to let it sit out for about 20 minutes before I could get the ice cream scooper not to attack me in an attempt to get away from the frozen tundra. (What?) All in all, there was a lot of flavor for having so many "better-for-you" ingredients that I'd recommend this to anyone watching what they eat. And when I try the "regular" version, and I KNOW I will, I'm sure I'll come back with 5 "FAT" stars! ;o) Thank you for posting, Dee!

Sandi (From CA) March 16, 2010

I made this for the whole family while we were on vacation. Everyone absolutely loved it. It seemed like the perfect amount of lemon. Before I even told anyone what the name of the recipe was, someone said that it tasted just like lemon cheese cake!

tara portee August 11, 2009

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