Prepare the Base: In a blender or mixing bowl, blend cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth.
Add the Dairy: Slowly mix in heavy cream and milk until well combined.
Chill: Refrigerate the mixture for at least 2 hours to develop flavors.
Churn: Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Freeze: Transfer to a container and freeze for at least 4 hours before serving.
Serve & Enjoy: Scoop and enjoy this creamy, zesty lemon cheesecake delight!
