Lemon Raspberry Ice Cream Pie
Lemon Raspberry Ice Cream Pie

Make a simple no-churn ice cream, fold in raspberries and swirl in lemon curd for a simple summertime treat. This has sweet fruit flavor, and a lemony tang tamed by the creamy ice cream filling. Nestled in a graham cracker crust, it’s a fun, frozen twist on a lemon meringue pie. Take it out of the freezer at least 10 minutes before serving for easier cutting and serving, and for optimal texture of the ice cream filling.

Lemon Raspberry Ice Cream Pie

Lemon Raspberry Ice Cream Pie
Prep Time 30 minutes
Chill Time 4 hours
Make a simple no-churn ice cream, fold in raspberries and swirl in lemon curd for a simple summertime treat. This has sweet fruit flavor, and a lemony tang tamed by the creamy ice cream filling. Nestled in a graham cracker crust, it’s a fun, frozen twist on a lemon meringue pie. Take it out of the freezer at least 10 minutes before serving for easier cutting and serving, and for optimal texture of the ice cream filling.
No ratings yet
Course Dessert
Servings 12

Ingredients
 

For the crust:

  • 9 graham crackers (130 grams)
  • 3 tablespoons sliced almonds
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • teaspoon salt

For the filling:

  • 14- ounce can sweetened condensed milk
  • 2 cups heavy cream, divided use
  • 1 cup lemon curd, such as Bon Maman brand
  • 1 pint fresh raspberries, washed and dried
  • 2 tablespoons sliced almonds, lightly toasted, for garnish

Instructions
 

  • Finely grind the graham crackers in a food processor. Add the sliced almonds and process again until finely ground. Add the melted butter, sugar and salt and blend to combine. Dump the crumbs into a deep 9-inch pie plate, pressing evenly along the bottom and up the sides of the plate. Place the crust in the freezer while you prepare the filling.
  • Beat the whipped cream in a stand mixer until thickened and stiff peaks form when the whisk attachment is lifted out.
  • Pour the condensed milk into a bowl. Add roughly a quarter of the whipped cream until the condensed milk is lightened. Add another quarter, folding in gently, and finally a third quarter. You should have ¼ of the whipped cream left over for the topping.
  • Fold about ¾ of the raspberries into the condensed milk / whipped cream mixture, then pour it into the chilled crust. Place the pie in the freezer for at least two hours.
  • Remove the pie from the freezer and dollop the lemon curd evenly on the top, spacing the dollops evenly on top of the ice cream. Use a knife to swirl the curd through the ice cream, making sure to not go all the way to the crust. If the ice cream is too hard, let it sit on the counter for a few minutes to soften. Return the pie to the freezer for another 2-4 hours until firm.
  • When ready to serve, dollop the reserved whipped cream on top of the curd, or pipe it decoratively on top. Place some fresh raspberries on top, and sprinkle with the almonds.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving