- 1 9″ chocolate graham cracker piecrust
- 3/4 cup chocolate fudge ice cream topping, divided
- 1 (10-ounce) jar lemon curd
- 1 teaspoon lemon zest
- 4 cups vanilla ice cream, softened
Spread half of the chocolate ice cream topping in the bottom of the piecrust and freeze.
In medium bowl, combine lemon curd, lemon zest, and ice cream; beat until blended. Spoon into piecrust on top of chocolate topping.
Drizzle with remaining chocolate ice cream topping; swirl the topping into the ice cream mixture with the tip of a knife. Freeze until firm. You can slice this right out of the freezer.