This Lemon Cream Pie Ice Cream is everything you love about a slice of lemon cream pie, transformed into a rich, creamy, frozen dessert. It has a smooth lemon custard base that is layered with a buttery graham cracker swirl, and ribbons of marshmallow fluff for the ultimate summer treat!
Apparently I am on a Lemon Cream Pie kick, because this ice cream is amazing. And you need to try out these Lemon Cream Pie Cookies too!
This ice cream brings all the bright, citrusy flavors into a creamy ice cream. The graham cracker swirl represents the crunchy crust, and the sweet marshmallow feels nostalgic, and refreshing, and gives the ice cream extra creaminess.
The custard base gives the ice cream the creamiest, richest texture that rivals any premium ice cream shop. The lemon flavor is light, but smooth, and just the right amount of sweetness, from both fresh lemon zest, and lemon curd.
If you love lemon desserts, this ice cream is about to become your new favorite!
Why this Lemon Ice Cream is the Best
- Tastes like Lemon Cream Pie: All the flavors of the classic pie, in ice cream form. It’s got the sweet lemon base, buttery graham cracker crumble, and marshmallow fluff to represent the whipped topping!
- The Smoothest Texture: The custard base creates a rich, creamy, and amazing scoopable texture. It’s as good as your favorite ice cream shop.
- Perfect Summer Dessert: The ice cream is cool, refreshing, and has the best bright flavor for a warm summer day! It’s sweet, tangy, and creamy and the perfect way to cool down.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Lemon Cream Pie Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Heavy Cream: You can use Heavy Cream, or Heavy Whipping Cream. It gives the ice cream the creamiest, richest texture.
- Granulated Sugar: For sweetening our ice cream base.
- Egg Yolks: We temper the eggs to make the custard base, which is what makes the ice cream extra creamy! It sounds way more complicated than it really is.
- Lemon Zest: Gives the ice cream the best fresh lemon flavor
- Lemon Curd: Gives a little extra lemon flavor, without adding any extra liquid.
- Graham Cracker Crumbs: I like using Honey Maid Graham crackers for the best flavor. We’re crumbling them up and mixing them with butter like a real graham cracker crust.
- Marshmallow Fluff: Adds sweet ribbons that mimic the creamy topping of a lemon cream pie.
How to make Lemon Cream Pie Ice Cream
Step 1: Release the Lemon Flavors. Mix the lemon zest with the sugar in a small bowl and massage them together to help release the natural citrus oils.
Step 2: Make the Custard Base. Add the milk and half the cream to a pot and heat it over medium until the edges start to bubble. Whisk the eggs and the lemon sugar in a medium bowl for a couple minutes until the color of the eggs lightens a bit. Once the milk is bubbling, slowly pour 1/2 cup of the hot milk into the egg yolks and whisk them together, then add in another 1/2 cup of the mixture.
Step 3: Keep Cooking. Pour the mixture back into the pan and let the custard keep cooking for a few minutes until the sugar is dissolved and the mixture is thick enough to coat the back of a metal spoon. Pour the mixture through a strainer to remove any chunks. Then stir in the remaining cream, vanilla, and salt.
Step 4: Chill. Let the custard cool over an ice bath for about 15 minutes, stirring occasionally. Then cover it and place it in the fridge to chill for another 2 hours, up to overnight.
Step 5: Churn the Ice Cream. When you’re ready to mix the ice cream, pour the custard base into the running ice cream maker, and let it run. While its running spoon in the lemon curd. Let it run for about 30 minutes, or as long as needed until its like a thick milkshake texture.
Step 6: Make the Graham Cracker Swirl. Crush the graham crackers into a fine crumb in a blender. Combine the graham cracker crumbs, melted butter, and sugar in a small bowl and set aside until needed.
Step 7: Layer the Ice Cream. Scoop 1/4 of the ice cream into a bread pan, and sprinkle the graham cracker crumble over the top. Add spoonfuls of the marshmallow cream over the top, swirl with a knife. Repeat with a second, third, and fourth layer. Then cover with plastic wrap and place in the freezer to freeze all the way for at least 6 hours, up to overnight.
Tips and Tricks:
- Freeze your Ice Cream Bowl: Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 16 hours to be frozen solid so it will churn my ice cream.
- Creamy Texture: To keep our creamy texture I recommend using high fat ingredients like heavy cream and whole milk. You can substitute half and half, and a lower fat milk if you want less calories, but I promise you want to use the full fat ingredients for the best texture.
- Ice Cream Maker: I currently have a 1.5 Quart Full Automatic Ice Cream Maker which makes it SO easy to make ice cream at home. The only problem is it only makes about 8 servings of ice cream at a time. If you want you can double or triple the recipe for an old fashioned ice cream maker.
- Be Patient and Plan Ahead: This Ice Cream recipe takes time! It only takes about 20 minutes of active work, but we need to freeze our ice cream bowl, chill the custard, churn the ice cream, and freeze the ice cream so it hardens. Its up to 24 hours, or even 2 days, so plan ahead!
Storage Instructions
The lemon ice cream can stay good in an airtight freezer safe container in the freezer for up to 1 month. Store it in the coldest part of your freezer (usually the back) for the best results, and make sure the lid is on tight to keep it from getting ice crystals on top.
Lemon Cream Pie Ice Cream has the best bright citrus flavor, in a rich homemade custard base. The swirls of graham cracker crust turn this into one unforgettable dessert. It captures everything you love about a slice of lemon cream pie, and makes it the perfect dessert for a summer party, or enjoying a scoop on a warm summer evening!
More Ice Cream Recipes
If you make this Lemon Cream Pie Ice Cream Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Lemon Cream Pie Ice Cream
Ingredients
For the Vanilla Custard Base:
- 1 cup Granulated Sugar
- 2 TBS Fresh Lemon Zest
- 2 cups Heavy Cream (divided)
- 1 cup Whole Milk
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/2 cup Lemon Curd
For the Graham Cracker Crumble:
- 4 Whole Graham Crackers
- 2 TBS Unsalted Butter (Melted)
- 1/2 TBS Granulated Sugar
- 3/4 cup Marshmallow Cream
Equipment
- Large Mixing Bowl
Instructions
- Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
- Add the granulated sugar and lemon zest to a bowl and use a fork to stir them together until well mixed, pressing the lemon zest into the sugar to release the oils. 1 cup Granulated Sugar, 2 TBS Fresh Lemon Zest
- Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 2 cups Heavy Cream , 1 cup Whole Milk
- While the milk is heating, add the egg yolks and lemon sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 4 large Egg Yolks
- Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour. Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
- Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
- Pour the custard mixture through a strainer into another large bowl.
- Add in the remaining cup of heavy cream, vanilla extract, and salt. 1 tsp Vanilla Extract, 1/4 tsp Salt
- Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
- Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.
- When you're ready to mix the ice cream, pour the custard base into the running ice cream maker, and let it run. While its running spoon in the lemon curd. Let it run for about 25 to 30 minutes, or as long as needed until its like a thick milkshake texture. 1/2 cup Lemon Curd
For the Graham Cracker Crumble:
- Add the graham crackers to a blender or food processor and pulse until you have a fine crumb. 4 Whole Graham Crackers
- Add them to a medium bowl, and stir in the butter and sugar until you have a nice crumbly mixture. Set aside until needed. 2 TBS Unsalted Butter, 1/2 TBS Granulated Sugar
- Scoop about 1/4 of the ice cream 2QT container (a bread pan works great) and then spoon dollops of the marshmallow cream over the top, sprinkle with the graham cracker crumble. 3/4 cup Marshmallow Cream
- Repeat with additional layers of ice cream, graham cracker, and marshmallow until you have added it all into the container.
- Cover with plastic wrap or a lid and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Notes
- Freeze your Ice Cream Bowl: Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 16 hours to be frozen solid so it will churn my ice cream.
- Creamy Texture: To keep our creamy texture I recommend using high fat ingredients like heavy cream and whole milk. You can substitute half and half, and a lower fat milk if you want less calories, but I promise you want to use the full fat ingredients for the best texture.
- Ice Cream Maker: I currently have a 1.5 Quart Full Automatic Ice Cream Maker which makes it SO easy to make ice cream at home. The only problem is it only makes about 8 servings of ice cream at a time. If you want you can double or triple the recipe for an old fashioned ice cream maker.
- Be Patient and Plan Ahead: This Ice Cream recipe takes time! It only takes about 20 minutes of active work, but we need to freeze our ice cream bowl, chill the custard, churn the ice cream, and freeze the ice cream so it hardens. Its up to 24 hours, or even 2 days, so plan ahead!
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