Lemon Meringue Pie Ice Cream (No Machine)
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.
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.
Tried this recipe?Let us know how it was!