Lemon Cheesecake Ice Cream

✅ Ingredients:

• 2 cups (480 ml) heavy whipping cream (cold)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1/2 cup cream cheese (softened)
• 1/2 cup lemon curd (store-bought or homemade)
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup crushed graham crackers (for swirl or topping)

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👩‍🍳 Instructions:

1. Blend Cream Cheese
   In a bowl, beat softened cream cheese until smooth. Add condensed milk, lemon zest, lemon curd, and vanilla. Mix until creamy.
2. Whip the Cream
   In a separate bowl, whip the heavy cream until stiff peaks form.
3. Combine
   Gently fold the whipped cream into the lemon-cream cheese base until fully combined.
4. Layer with Graham Cracker Crumbs
   Spoon half the mixture into a container, sprinkle graham cracker crumbs, repeat. Swirl lightly if you like.
5. Freeze
   Cover and freeze for at least 6 hours or overnight.
6. Scoop & Serve
   Bright, zesty, cheesecake-y bliss 🍦💛