How To Make Lemon Meringue Ice Cream
- Mix together milk, whipping cream and half and half.
- Add in sugar, vanilla extract, lemon extract and pinch of salt. Stir to dissolve sugar.
- Pour mixture into ice cream maker and process according to manufacturers directions.
- Right before it is done churning add in the crushed up meringue and graham crackers and let it churn a few more times to mix in. I add the cookies in at the end so they dont get dissolved it as it churns. I love biting into a little piece of cookie or meringue in the creamy ice cream.
- After the ice cream has processed, put it into an insulated ice cream container or some kind of air tight container and place in freezer to harden up.
- Serve after it has hardened up, may take 4-5 hours.
What is half and half?
I get asked this question a lot. I guess half and half is an American product. It is half heavy whipping cream and half whole milk. If you can not find half and half, use equal amounts of milk and whipping cream to replace it. I have experimented with not using half and half but adding in more milk and whipping cream and you dont get quite the same result but it is still delicious. If you can find half and half I recommend using it
What kind of ice cream maker do you use?
For years I used a 2 qt. tabletop Cuisinart ice cream maker and loved it. I recently upgraded to this Breville ice cream compressor and it is amazing but expensive. If you are serious about your ice cream making, this one is it!!
Can I make this without an ice cream maker?
Lemon Meringue Ice Cream Pie
This Lemon Meringue Ice Cream Pie is a refreshingly delicious no-bake treat that combines a golden sandwich cookie crust, vanilla ice cream, a homemade lemon curd, and a mile-high toasted meringue top! It is lip-smackingly good and a great way to cool off during the hot summer months!
Many thanks to my friends over at LACTAID® for partnering with me on this fabulous Lemon Meringue ice Cream Pie recipe! All opinions and views expressed in this blog post are 100% my own. Thank you for continuing to support the brands that help make Beyond the Butter® possible!
Lemon Meringue Pie Ice Cream Sandwiches
CookiesGluten Free or Wheat FreeIce CreamRestricted Diet Summer
I used to absolutely hate lemon desserts . I distinctly remember this fact becuase of the lemon meringue pie we used to occasionally get for dessert at school. I mean yeah I TOOK the pie and just ate the marshmallowy meringue topping. Im pretty sure that it was basic lemon icing drizzled onto fairy cakes that converted me a few years ago and I havent looked back since.
One of the things I particularly love is swirling lemon curd into plain yogurt to have with my muesli for breakfast as it adds loads of flavour and contrasts the creaminess of the dairy. Thats where I got the idea of a vanilla ice cream + lemon curd pairing. Then of course it only makes sense to SANDWICH that all between two little, crispy meringues.
All three components of this dessert lemon curd, vanilla ice cream, meringues are easy to make OR, if you dont have much time, buy. I used store bought lemon curd becuase we already had a jar open in the fridge and you dont need too much for these beauties. I made the meringues so I could get the size I wanted, 3-bite-ish, and the vanilla ice cream because freshly churned ice cream is just stellar. It also meant I got to do the ice cream taste testing. And eat the coating of ice cream which sticks to the inside of the bowl.
.Basically what Im confessing is that I ate a lot of ice cream which was awesome.
Notes: If you want to make the lemon curd, I recommend Delia Smiths recipe
Also Check: Sweet Bean Pie
How To Assemble The Lemon Meringue Ice Cream Pie
If you plan to serve this the next day or even a week later, let the last layer of ice cream set, then lightly cover with aluminum foil until you’re ready to add the meringue.
Lemon Meringue Ice Cream
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Disclaimer: this ice cream is for serious lemon lovers only.
Which, Ill admit, isnt me.
I can do lightly lemon desserts. Sometimes. I like a hint of lemon tartness with my fruit, or a bit of lemon paired with plenty of rich, buttery pastry. But given the choice, I will always choose chocolate over lemon.
So no, this ice cream is not my favorite.
But thats not to say it cant be yours.
You have to admit, its really rather brilliant: lemon meringue pie in ice cream form. I wasnt sure exactly what would happen, but the marshmallowy meringue gives the ice cream a light and airy cloud-like texture and super scoopability you wont believe . That alone, despite my lemony-reservations, made this ice cream too interesting not to share.
Despite its deceivingly light texture, this ice cream packs an intense lemon flavor . Its surprising, really, how a mere 1/2 cup of lemon juice can be cooked and diluted and churned and swirled and still pack a puckering punch. If youre the type who can eat lemon curd by the spoonful, this is your lemon-filled version of heaven.
Another reason why this ice cream is so brilliant?
No leftover egg whites.
Seriously, Ive lost track of how many frozen egg whites I have stashed in my freezer from past batches of ice cream. I rarely have a use for them , and so they just sit there, frozen in their little baggies, until they get too old and I finally have to throw them out.
Yield:
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Helpful Ice Cream Pie Making Tips
This meringue recipe makes enough for a very tall domed pie. If you would prefer a less domed meringue, half the recipe. You can also choose to use a store-bought whipped topping in its place.
Instead of making homemade lemon curd, you can buy store-bought.
To make the ice cream easier to spread, let it sit out at room temperature for about 30 minutes.
Leftover pie can be kept uncovered in the freezer for up to 5 days. The meringue will not collapse.
How To Make Cinnamon Sugar Pie Crust Shards
To get the delicious pie crust flavor into these sundaes, we are making cinnamon sugar pie crust shards. Don’t be intimidated, this is actually a deceptively easy process:
It’s seriously that easy.
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The Lemon Ice Cream Base: How Does It Stay Soft
So the great thing about this recipe is that it doesnt need an ice cream maker! The base of this no churn ice cream recipe is the whipped cream and the sweetened condensed milk. The whipped cream gives the ice cream that light texture without the ice cream maker churning the air into it. The sweetened condensed milk adds sweetness to it but the thick and cream texture also ensure that the ice cream isnt too icy when its frozen.
Then we add the lemon juice and lemon zest to really brighten this base up and give it that powerful lemon flavor! You can also add just a drop or two of yellow food coloring at this point too if you want. Totally not necessary, but I love seeing the contrast between the lemon ice cream base and the bright white meringue swirls!
Using The Double / Triple Function In The Recipe Card
You will notice that there is a ‘1X’ ‘2X’ ‘3X’ button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe , you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
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Lemon Meringue Pie Ice Cream Sundaes
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Get creative with your ice cream and make these lemon meringue pie ice cream sundaes! With fresh, citrussy lemon curd, whipped cream and pie crush shards, it’s fun, summery and sure to be devoured by all.
When summer hits, it’s lemon desserts for me all. the. way. From lemon angel food cupcakes to lemon meringue pie bites to these tasty lemon meringue pie ice cream sundaes, I just can’t get enough of that tart, sweet, citrus flavor.
The flavors and textures in this sundae are going to blow your mind: tart + sweet, soft and crunchy, it is pretty much my perfect blend.
Not only that, but they are simple to prepare, and you can bake the pie crust ahead, for easy 5 minute desserts!
Lemon Meringue Pie Ice Cream
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
What makes up a Lemon Meringue Pie? Lemon curd, meringue and crust, right? Ok, now take my 2 Ingredient No Machine Ice Cream base and mix it all together. The result is Lemon Meringue Pie Ice Cream, a dessert mash up that is second to none.
My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.
Each of my desserts are like my children, youre not supposed to have a favorite but you secretly do. This flavor is definitely my favorite child.
Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Cereal Milk, Toasted Marshmallow, Starbucks Mocha Frappuccino and Caramel Corn Ice Cream.
Also Check: Supreme Bean Pie Recipe
Keep That Crust Crispy
The graham cracker crust is pretty straight forwardgraham cracker crumbs, butter, sugar, salt. I like to bake my mixture to make sure it stays crispy even when layered between ice cream and meringue!
Then all you have to do is layer each element repeatedly into a container , freeze, wait patiently, and then EAT!
Enjoy!
Alyssa
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Making The Meringue: Why Arent My Egg Whites Whipping
When youre making your meringue the first thing youre going to do is separate your egg whites from your egg yolks. Its really important that you dont have even a speck of yolk or oil anywhere near your egg whites as this will impede them whipping up!
Even using a plastic bowl can affect your egg whites from whipping up, since plastic has an oil base. So I recommend using a glass bowl or a stainless steel bowl.
Room temperature egg whites will also whip up better than cold ones!
To make this meringue youll start by heating your egg whites and sugar together in a bowl over a pot of hot water. Youll want to stir them constantly until the egg whites and sugar become frothy and warm and the sugar has dissolved. Then remove from the heat and start whipping until you have glossy stiff peaks.
Also Check: Churchs Chicken Apple Pie
Tips And Tricks For Ice Cream
- Add in your meringue cookies and graham crackers at the very end, after the ice cream has processed. After adding them in, let it process for just a minute or long enough to incorporate in the cookies. If you do it too long, the cookies will dissolve into the ice cream and I like to bite into little chunks of cookie.
- Make the ice cream several hours before you want to serve it to allow it to harden up in the freezer. Overnight is best.
So next time you are in the mood for pie and ice cream why not combine the two with lemon meringue pie ice cream!
If you love lemon, try these other delicious meringue based desserts:
Why Is This Recipe In Grams
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here’s to accurate baking!
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What Youll Need
This recipe is similar to Vanilla Ice Cream, but adding in lots of lemon flavor! Here is what you need:
- Heavy Whipping Cream you want the full fat stuff here. It wont be nearly as creamy if you use lower fat cream.
- Half-and-Half this will cut some of the fat. You could technically use whole milk here, but then again, your ice cream wont be as creamy.
- Sugar Regular white, granulated sugar. You could probably use a sugar substitute, but I havent tested the recipe with any.
- Lemon Zest I like my ice cream with lots of lemon flavor and plenty of tartness, so I use the full 3 tablespoons of zest. You can cut back on this amount if you want a more subtle flavor.
- Salt this will help balance out the sweetness.
- Egg Yolks As much as I love the idea of a simple no churn ice cream, my favorite will always be a custard based recipe like this one.
- Lemon Juice Because you are adding lemon juice, the ice cream wont be quite as creamy as a regular vanilla ice cream. And again, if you want to cut back and make the ice cream a little more mellow, you can cut back on the amount of lemon juice.