Ingredients
1 quart vanilla ice cream, softened1/3 cup lemon curd, divided3 tablespoons limoncello1 teaspoon grated lemon zest1 graham cracker crust (9 inches)6 ounces white baking chocolate, chopped1 cup heavy whipping cream, divided1/4 cup marshmallow cremeGrated lemon zest, optional
Preparation
In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.
In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.
In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.
Remove from freezer 10 minutes before serving. If desired, top with lemon peel.
