Lemon Ripple Ice Cream Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Lemon Curd
  • 1 cups - sugar
  • 6 tablespoons - unsalted butter, cut up
  • 1/3 cups - fresh lemon juice
  • 2 - large eggs
  • 2 - large egg yolks
  • 1 teaspoons - grated lemon peel
  • Crust
  • 1 1/4 cups - toasted almonds (5 oz.)
  • 1 cups - graham cracker crumbs (about 5 crackers)
  • 7 tablespoons - melted oleo
  • 2 teaspoons - grated lemon peel
  • 1/2 teaspoons - almond extract
  • Other
  • 1/2 gallons - vanilla ice cream
  • - sugared strawberries, for garnish
  • Directions:

    For Lemon Curd:

    Combine sugar, butter and lemon juice in top of double boiler. Simmer until melted.

    Beat eggs, yolks, and lemon peel together; whisk in butter mixture. Return to double boiler and cook over simmering water until it coats the spoon (about 10 minutes). Transfer to a bowl; whisk until smooth. Press plastic over and chill.

    For Crust:

    Mix almonds, graham cracker crumbs, butter, lemon peel, and almond extract. Press on bottom and up sides of buttered spring form pan. Bake for 8 minutes. Cool.

    For Pie:

    Spread half of ice cream over crust. Spoon half of lemon curd over top. Spoon remaining ice cream over all and then remaining lemon curd; swirl to form design.

    Freeze for 1 hour; wrap and freeze overnight.

    Let pie stand for 10 minutes at room temperature, then cut. Garnish with sliced sugared strawberries.

    Brief Description

    Vanilla ice cream rippled with lemon curd in a toasted almond crust, topped off with sugared strawberries for garnish.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 8 hour(s) 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    November 13, 2018

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