525g double cream

397g condensed milk

Zest of 2 lemons

5 tbsp lemon juice

150g cream cheese

40g icing sugar

75g double cream (for cheesecake filling)

1 tbsp lemon juice (for cheesecake filling)

150g digestive biscuits, chopped

200g lemon curd

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In a large bowl, whisk the double cream, condensed milk, lemon zest, and lemon juice until thick and mousse-like (about 3 minutes). Avoid overmixing to prevent curdling.
In another bowl, whisk cream cheese, icing sugar, and 1 tbsp lemon juice until smooth. Gradually add the 75g of double cream and continue whisking until thick and creamy.
Pour half of the lemon ice cream mixture into a loaf tin or freezer-safe container. Spoon dollops of lemon curd and swirl gently. Add some cheesecake filling and chopped digestives, swirling lightly.
Repeat with the remaining ice cream mixture, lemon curd, cheesecake filling, and biscuits. Finish by topping with extra lemon curd and biscuit crumbs.
Cover and freeze for at least 6 hours or overnight until fully set.
Let sit at room temperature for 5–10 minutes before scooping. Serve cold and enjoy!

Use lemon extract instead of fresh lemon juice for stronger flavor.

Swap digestive biscuits with graham crackers or shortbread for a different crunch.

Add fresh berries or fruit preserves for extra flavor.

White chocolate chunks can replace some biscuits for added richness.

Make individual portions in cups or jars for easier serving.