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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Prepare Lemon Ice Cream: In a large bowl, whisk double cream, condensed milk, lemon zest, and lemon juice until thick and mousse-like (about 3 minutes with a stand mixer). Avoid overmixing.
Prepare Cheesecake Filling: In another bowl, whisk cream cheese, icing sugar, and lemon juice until smooth. Gradually add double cream and continue whisking until thick and creamy.
Layer the Ice Cream: Pour half of the lemon ice cream into a loaf tin or freezer-safe container. Spoon dollops of lemon curd, then gently swirl. Add some cheesecake mixture and chopped digestive biscuits, swirling lightly.
Repeat Layers: Add remaining ice cream, cheesecake filling, lemon curd, and digestive biscuits. Top with extra lemon curd and biscuit crumbs.
Freeze: Cover and freeze for at least 6 hours or overnight until fully set. Scoop and serve cold.

Use lemon extract instead of fresh juice for more intense flavor.

Swap digestive biscuits for graham crackers or shortbread.

Add a layer of fresh berries for a fruity twist.

Use white chocolate chunks for extra richness.

Store in an airtight container in the freezer for up to 3 months. Let sit at room temperature for 5–10 minutes before serving.