This Lemon Meringue Pie Ice Cream brings the classic dessert to life in a creamy, no-churn masterpiece. With just 15 minutes of prep, you’ll whip up a velvety base infused with zesty lemon and swirls of fluffy meringue. The tangy citrus perfectly balances the sweet, pillowy meringue, creating a refreshing treat that’s both indulgent and light. No ice cream machine? No problem—this recipe is as simple as it is impressive.
Every spoonful delivers a dreamy combination of smooth, rich ice cream and airy meringue, with a bright lemon kick that dances on your taste buds. It’s the ultimate summer dessert, offering the nostalgic flavors of lemon meringue pie in a cool, creamy form. Perfect for last-minute cravings or impressing guests, this recipe proves that decadence doesn’t have to be complicated.
Ingredients for Lemon Meringue Pie Ice Cream (No Machine)
- 2 cups (16 oz / 450 ml) cold whipping cream (all-purpose cream or heavy cream)
- 14 ounces (1 can / 400 ml) cold condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional, for added flavor)
- ¾ cup (6 oz / 170 g) lemon curd
- 4-5 meringue nests, crushed (store-bought or homemade)
- 1 cup (3 ½ oz / 100 g) crushed cookies (graham crackers, digestives, or similar)
Step-by-Step Instructions
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cold whipping cream on medium/high speed until soft peaks form.
- Add condensed milk: Turn off the mixer and pour the cold condensed milk into the whipped cream. Turn the speed back up to high and whisk until the mixture is thick and forms stiff peaks.
- Incorporate vanilla: Turn off the mixer and stir in the vanilla extract, if desired. This is now your ice cream base.
- Mix in lemon curd: Add the lemon curd to the ice cream base and gently fold or mix until evenly distributed.
- Add meringue and cookies: Stir in the crushed meringue nests and crushed cookies, ensuring they are well combined with the base.
- Freeze: Transfer the mixture to a large resealable container. Freeze for at least 4 hours or overnight before serving. Store in the freezer for up to 6 weeks.
Perfect Pairings: Serving Suggestions
This Lemon Meringue Pie Ice Cream is a star on its own, but it shines even brighter with a few thoughtful additions. Serve it in a waffle cone for a nostalgic treat, or pair it with fresh berries like raspberries or blueberries for a tangy contrast. For an extra indulgent touch, drizzle with a bit of extra lemon curd or caramel sauce. It’s also perfect as a dessert topping for warm fruit crumbles or pies!
Storage Secrets: Keeping It Fresh
Store your ice cream in an airtight, resealable container to prevent freezer burn and maintain its creamy texture. It will keep well for up to *6 weeks* in the freezer. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, consider labeling the container with the date to keep track of freshness.
Mix It Up: Recipe Variations
Feel free to get creative with this versatile base! Swap the lemon curd for *lime curd* or *passionfruit curd* for a tropical twist. If you’re not a fan of meringue, try adding toasted coconut flakes or chopped nuts for crunch. For a chocolatey version, mix in cocoa powder with the condensed milk and skip the lemon curd. The possibilities are endless!
No Machine, No Problem: Equipment Guidance
This recipe is designed to be simple and accessible. A stand mixer or hand mixer works best for whipping the cream to the right consistency. If you don’t have either, a sturdy whisk and some elbow grease will do the trick—just make sure the cream is *ice cold* for the best results. Use a large, freezer-safe container with a tight lid to ensure your ice cream freezes evenly.
Quick Tips: Time-Saving Hacks
To speed up prep, crush your meringue nests and cookies ahead of time and store them in separate airtight containers. You can also make the lemon curd in advance or use store-bought for convenience. If you’re short on time, freeze the ice cream for at least *4 hours* instead of overnight—it’ll still be delicious, though slightly softer.
Lemon Meringue Pie Ice Cream (No Machine)
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups cold whipping cream (all purpose cream or heavy cream)
- 14 ounces cold condensed milk (fat-free or regular) 1 can
- 1 teaspoon vanilla extract optional
- ¾ cup lemon curd
- 4-5 meringue nests crushed
- 1 cup crushed Cookies (graham crackers, digestives etc)
Instructions
- Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
- Turn off the machine and stir in vanilla extract now if desired.
- Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
- Add in the lemon curd and give it a good mix to distribute it in the base.
- Stir in the meringue and cookies.
- Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
