In a large mixing bowl, use an electric mixer to whip 2 cups of heavy whipping cream on medium speed until stiff peaks form, which should take about 3–5 minutes.

In a separate bowl, combine 1 cup of lemon curd, 1 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Stir until smooth and well-blended.

Gently fold the lemon curd mixture into the whipped cream using a rubber spatula. Mix just until no white streaks remain.

Transfer the combined mixture into a freezer-safe container, smoothing the top with a spatula. Seal the container tightly and place it in the freezer for at least 6 hours.

Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.