Lemon Cream Pie Ice Cream

Lemon Cream Pie Ice Cream

  • 8 ounces low-fat cream cheese (cold)
  • 1/2 cup nonfat plain Greek yogurt
  • zest of 2 small lemons
  • juice of 3-4 small lemons (about 1/2 cup, give or take, according to how tart you want the ice cream)
  • 2/3 cup powdered sugar
  • 1 cup 1% or 2% milk
  • 1/4 cup lemon curd
  • 1/2 cup roughly chopped pie crust (1/4 of a standard pie crust, baked until golden and cooled)

In the mixing bowl of your stand mixer, combine the cream cheese, yogurt, lemon zest and juice, and powdered sugar.  Beat with the whisk attachment for several minutes until smooth.  Add the milk, and beat for another minute to combine.  Taste and add more sugar or lemon if desired.

Freeze according to your ice cream maker's instructions (about 10-15 minutes of churning in a pre-frozen Kitchen Aid Ice Cream Maker attachment).  Scoop ice cream into a bowl.  Working quickly, drizzle the lemon curd over the ice cream and sprinkle with the chopped pie crust pieces.  Fold into the ice cream so that you can see visible streaks of lemon curd throughout.  Transfer to a container, cover and freeze until firm, 4-6 hours.

Yields 1 quart.

Variation:  Instead of lemon curd and pie crust, swirl a little raspberry or blueberry sauce or jam throughout.

Recipe from Curly Girl Kitchen.