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.
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.