In a separate bowl whisk together the sweetened condensed milk and 1 cup lemon curd until combined. Pour this mixture into the bowl with the whipped cream and fold it together until fully combined. Fold in the chopped lemon sandwich cookies. Pour mixture into a freezer safe container (I use a 9" x 5" bread loaf pan)
Drop the remaining lemon curd on top of the ice cream and swirl with a knife. Cover with plastic wrap and freeze for at least 4 to 6 hours. Enjoy!