Lemon Pie Ice Cream Recipe

A delicious Lemon Pie Ice Cream Recipe that is easy to make right at home.

Lemon Pie Ice Cream Recipe

I enjoy all kinds of ice cream. It’s always hard for me to choose a favorite, but this Lemon Pie Ice Cream? Oh  my! It’s certainly at the top of the list. With a vanilla, graham cracker base and swirls of perky lemon curd, what’s not to like?

Plus, this ice cream recipe couldn’t be easier. It’s as easy as pie! (Sorry, I couldn’t help myself.) While I do love a good custard base ice cream, this one is a cream/milk base only. It’s easy to mix up in no time. The only hard thing about this recipe is waiting while the base chills enough to churn. Do make sure you allow the ice cream base to fully chill, at least for three hours (the longer is better) to allow the flavors to mingle. Once churned layer the lemon curd with the ice cream and chill until firm (if you can wait that long).

Lemon Pie Ice Cream Recipe

Scoop up a bowl of the Lemon Pie Ice Cream, top it with crushed graham crackers, and grab a spoon. It’s just like sunshine in a bowl!

Lemon Pie Ice Cream Recipe

More delicious ice cream recipes:

Happy churning, y’all!

Lemon Pie Ice Cream Recipe
 
A fresh mix of a vanilla graham cracker base with swirls of lemon curd.
Author:
Recipe type: Dessert
Serves: Makes about 1½ quart.
Ingredients
  • 2 cups heavy cream, divided
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 1 vanilla bean (optional, but if not using, add 2 more teaspoons of good vanilla extract or vanilla bean paste)
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 graham cracker, pulverized (totally. smash 'em up.)
  • 10 ounces lemon curd (or lime curd)
Instructions
  1. In a saucepan, heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and let it "steep" for about 15 minutes. Remove vanilla bean pod.
  2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
  3. Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better.
  4. Add chilled mixture to ice cream maker and churn according to directions.
  5. Once churned, layer the lemon curd and ice cream in a freezer-safe container, cover and freeze until firm.

Originally posted July 7, 2013. Updated April 7, 2015.

Lemon Pie Ice Cream Recipe

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Comments

  1. 7

    Paloma - Paloma Loves Baking says

    I saw this post this morning and I was very frustrated because the ice cream looks AMAZING but I couldn’t make it since lemon curd is not sold here in Spain. I’ve just come from the grocery store with a can of lemon curd I found hidden in the international section! I’m going to make this ice cream as soon as possible! 😀

  2. 9

    Aggie says

    I don’t think I would have trouble choosing this ice cream – goodness gracious it sounds so delicious!!

  3. 10

    Cathy Pollak ~ Noble Pig says

    I’ve made ice cream with lemon curd and honestly it’s the best! There is something about the creamy flavor that is just so perfect!

  4. 21

    says

    Oh to the my! I caught this recipe and this post at a time when I’m obsessed with lemons! Adding to my list to make ASAPPPPPP! Thanks, Amy!

  5. 28

    says

    So my mouth is watering Amy!!! Need this. Prettiest bowl of ice-cream I’ve ever seen. Recently saw a Southern Living recipe for microwave lemon curd, tried it, it’s excellent. Will be perfect for this ice-cream!

  6. 29

    says

    Homemade ice cream is my absolute favorite! Lemon is also one of my favorites to make! I can’t wait to try it out, I’m already itching to pull out my ice cream maker.

  7. 30

    ZazaCook says

    Oh my yumminess! Looks delicious! Wonderful pictures!
    Can’t wait to try this recipe!
    Thanks for sharing :)

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