No-Churn Lemon Bar Ice Cream

Line an 8x8-inch metal baking pan with plastic wrap. Place pan in freezer. In a mixing bowl, whip cream at medium-high speed until stiff peaks form; set aside.

In a medium bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, vanilla and salt. Fold one-third of the whipped cream into mixture to lighten it, then fold in remaining cream until well-blended. Fold in chopped cookies. Spoon half of the mixture into chilled baking pan. Dollop with half of the lemon curd. Use a butter knife to lightly swirl curd into ice cream. Repeat with remaining cream mixture and lemon curd. Freeze, uncovered, until firm, 4 to 6 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.