Ingredients
Scale
- 9 graham cracker sheets (90g), finely crushed
- 2 tablespoons (28g) unsalted butter, melted
- 2 tablespoons (24g) agave
- 2 tablespoons (15g) milk
- 1/4 teaspoon vanilla extract
- pinch of salt
- 14 ounces sweetened condensed milk
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- pinch of salt
- 2 cups (480g) heavy cream
- 1/2 cup lemon curd (homemade or store bought works!)
- 1/2 cup marshmallow fluff
Instructions
- In a small bowl, mix the graham cracker crumbs, melted butter, agave, milk, vanilla, and salt until it forms a thin paste. Set aside for 5-10 minutes to thicken.
- In a medium bowl, combine sweetened condensed milk, lemon zest, vanilla extract, lemon extract, and salt. Stir well and set aside.
- In a stand mixer, whip the heavy cream on low speed, then increase to high until soft peaks form (about 1 minute). Optionally, add yellow food coloring to achieve a pale yellow color.
- Gently mix the sweetened condensed milk mixture into the whipped cream on low speed until no streaks remain.
- Spoon the ice cream mixture into two quart containers, filling each about 1/3 full. Drop spoonfuls of the graham cracker butter, lemon curd, and marshmallow fluff on top, layering until containers are full.
- Use a butter knife to swirl the mixture together. Cover tightly with a lid or plastic wrap and freeze for at least 8 hours before serving. Ice cream can be stored in the freezer for up to 2 months.
Notes
For a vibrant color, consider adding a few drops of yellow food coloring when whipping the cream.
Ensure all ingredients are at room temperature for the best mixing results.
This ice cream can be served alone or with additional toppings like whipped cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.