Lemon Pie Ice Cream (Vegan)
This ice cream is creamy, tart and reminiscent of lemon pie. It is egg free, dairy free, nut free and no churn. This is a crowd pleasing dessert that is easy and delicious.
Who loves ice cream? I do! I do! Now combine that with one of my favorite flavors, lemon. This ice cream is luscious, creamy and lemony. A vanilla ice cream with lemon curd swirled throughout and crushed graham crackers mixed in. I made the vanilla base with homemade dairy-free sweetened condensed milk but you can just as easily purchase your favorite can of sweetened condensed milk. The lemon curd is also homemade, whipped up in 10 minutes, but feel free to purchase your favorite lemon curd. Homemade or not, the recipe will come out the same.
What you will need:
Making homemade ice cream does not have to be difficult and time consuming. This recipe requires 2 bowls, 4 ingredients and about 15 minutes. Add and extra 45 minutes if you want to make it completely from scratch. It does take a good 6 to 8 hours to set so I suggest making this a day ahead and letting it set in the freezer overnight. Make sure you have a freezer safe container with a lid, my container of choice is a 6x6x2 glass container with a lid.
- plant based heavy cream
- plant based sweetened condensed milk
- lemon curd
- graham crackers
How to:
This recipe could not be easier to bring together. Whip-up heavy cream to soft peaks. Whip-up the sweetened condensed milk, fold the two together. Fold-in the crushed graham crackers, pour half of the ice cream in your chosen container, swirl in half of the lemon curd. Pour the other half of the ice cream in and swirl in the rest of the lemon curd. Sprinkle the reserved graham crackers on top and drizzle the reserved lemon curd. The hard part, waiting the 6+ hours while the ice cream sets.
Helpful tools/tips:
Make sure the heavy cream stays cold before using as it whips up better when cold. I use a 6x6x2 glass container with lid to store the ice cream. If the ice cream seems a little too loose, place in the freezer to firm up just a little before adding the graham crackers and lemon curd. If the ice cream is too loose the ad-ins will sink to the bottom. The ice cream takes a good 6 hours to firm up to a servable consistency. I usually leave in the freezer overnight.
Alright, let’s get started. Please make and enjoy!
Lemon Pie Ice Cream (Vegan)
Ingredients
- 1 cup/8 ounces plant based heavy cream (needs to be cold)
- 1 cup/ 8 ounces dairy free sweetened condensed milk (can use my recipe for homemade dairy free sweetened condensed milk – one recipe will do)
- ⅔ cup lemon curd – reserve 1 to 2 tablespoons to drizzle on top (can use my recipe for homemade dairy free lemon curd – one recipe will do)
- ¾ cup crushed graham crackers plus extra to sprinkle on top
Instructions
- Prepare a freezer safe/airtight container – I use a glass 6x6x2 that has a lid.
- In a medium bowl add the dairy free heavy cream and whip with a hand mixer on high speed until you reach soft peaks. Set aside.
- In a medium bowl add the dairy free sweetened condensed milk and whip on high speed with a hand mixer for 1 minute
- Add the whipped sweetened condensed milk to the heavy cream and fold together until fully incorporated. Fold-in the crushed graham crackers.
- Add half of the ice cream to the prepared container then dollop half of the lemon curd onto the ice cream and swirl it through. Add the other half of the ice cream to the container and dollop the remaining lemon curd (remember to reserve 1 to 2 tbsp) on top and swirl it through. Sprinkle the reserved crushed graham crackers on top of the ice cream and drizzle the reserved lemon curd on top of the ice cream. Cover and place in the freezer. Takes 6 to 8 hours to set. I leave it overnight. Note: if the ice cream seems too loose when it comes time to add the graham crackers ( don't want the grahams sinking) place the ice cream base in the freezer to firm up a little. Once firm enough, continue with the recipe.
