lemon meringue pie ice cream
This Lemon Meringue Pie Ice Cream tastes just like frozen classic pie. This easy, no-church lemon ice cream is mixed with homemade graham cracker butter, fluffy marshmallow cream, and tangy lemon curd for the ultimate refreshing summer dessert.
lemon meringue pie ice cream
Can you do it? Because I really couldn’t stop thinking about this Lemon Meringue Pie Ice Cream since my first bite. We’re talking about creamy, dreamy, no-church lemon ice cream (aka no ice cream maker required) wrapped with ribbons of homemade graham cracker butter, fluffy clumps of marshmallow fluff, and zesty lemon curd. Sweet, tart, and buttery, it tastes like a slice of lemon meringue pie transformed into the most delightful summer dessert.
Basically, if lemon meringue pie and ice cream had a baby, this would be it. And I’m going to adopt that baby.
What is lemon meringue pie ice cream?
If you’ve ever wished your favorite pie could taste like ice cream, today is your lucky day. This Lemon Meringue Pie Ice Cream has all the flavors and textures of a classic dessert in frozen form. A rich, creamy lemon ice cream base is layered with buttery graham cracker swirls, ribbons of tart lemon curd, and fluffy marshmallow crème to mimic a toasted meringue topping.
It’s also a no-stir recipe, so you don’t need an ice cream machine or fancy equipment. Just a handful of ingredients and a little patience while freezing.
What ingredients do you need to make this lemon meringue pie ice cream?
This recipe combines simple ingredients to create something truly magical. Every component plays a role in recreating that iconic lemon meringue pie experience.
Heavy Cream: Heavy cream is the secret to super creamy no-churn ice cream. Whipping creates a light, airy texture that mimics traditional churned ice cream. Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and gives ice cream a silky smooth consistency. It also prevents ice crystals from forming, so every scoop stays creamy. Fresh Lemon: Fresh lemon zest gives this ice cream a bright, sunny flavor. Vanilla Extract: Vanilla softens the tartness of the lemon and adds warmth and depth to the ice cream base. Lemon Curd: Store-bought or homemade lemon curd adds a strong lemon flavor to the entire ice cream. Think of it as a swirly pie filling. Graham Crackers: Graham crackers turn into buttery swirls that taste like puff pastry. It’s sweet and slightly salty, adding an unmistakable lemon meringue pie flavor. Butter: Melted butter combines with crushed graham crackers to create a silky graham cracker butter that coats the entire ice cream and adds a rich, buttery flavor. Marshmallows: Marshmallow fluff replaces the fluffy meringue topping. Mixed throughout the ice cream, it adds little pockets of sweetness and gooey marshmallow.
Tips for making no-churn ice cream
No-churn ice cream is surprisingly easy, but with these tips you’ll be guaranteed dreamy results every time.
Use cold cream: Cold cream foams more easily and creates a lighter, fluffier ice cream base. Do not over mix. When folding the whipped cream into the sweetened condensed milk mixture, mix gently. You want to keep all that lovely air in the mixture for maximum creaminess. Layer the swirl: Instead of stirring everything, layer the graham cracker butter, lemon curd, and marshmallow all over the ice cream. This ensures that every scoop contains a little bit of everything. Freeze overnight: 8 hours minimum, but overnight is ideal for the perfect scoopable consistency.
How to make dreamy no-churn ice cream
This lemon meringue pie ice cream couldn’t be any easier.
First, make the graham cracker butter. Mix together the crushed graham crackers and melted butter until smooth and spreadable. Next, make the lemon ice cream base by mixing together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla. Mix the soft whipped cream until there are no streaks left. Transfer half of the mixture to a loaf pan and top with a little lemon curd, a spoonful of marshmallow cream, and ribbons of graham cracker butter. Repeat with the remaining ice cream and swirl, using a butter knife to gently stir everything together. Cover tightly and freeze until solid. Once frozen, scoop into a bowl or cone and get ready to go totally crazy.
How to keep ice cream fresh without stirring it
Lemon Meringue Pie Ice Cream can be stored in an airtight container in the freezer for up to 2 months. Before covering the ice cream, press plastic wrap or parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
For the best texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping. This softens the lemon curd, marshmallow, and graham cracker butter swirls slightly and makes them super luscious.
Warning: Once your friends and family find out about this flavor, they’ll be asking for it all summer long.
Have fun making ice cream, friends!
XXX
For graham cracker butter
9 Graham cracker sheet (90g), finely crushed
2 tablespoons (28g) unsalted butter, melted
2 tablespoons (24g) agave
2 tablespoons (15g) milk
1/4 teaspoon vanilla essence pinch of salt
for ice cream
14 ounce sweetened condensed milk
1 tablespoon fresh lemon zest
1 teaspoon vanilla essence
1/2 teaspoon lemon extract a pinch of salt
2 cup (480g) fresh cream
1/2 cup lemon curd (Whether it’s handmade or store-bought!)
1/2 cup marshmallow fluff
Instructions
First, make the graham cracker butter. In a small bowl, combine graham cracker crumbs, melted butter, agave, milk, vanilla, and salt. Use a silicone spatula to mix until it forms a paste. It will be a little thin so let it sit for 5-10 minutes to thicken while you make the rest of the ice cream. Next, make ice cream. In a medium bowl, add sweetened condensed milk, lemon zest, vanilla extract, lemon extract, and salt. Mix and set aside. In a stand mixer fitted with the whisk attachment, whip the heavy cream on low speed and then gradually increase to high speed until soft peaks form and the whipped cream begins to hold its shape, about 1 minute. If desired, add a few drops of yellow food coloring to make the ice cream a pale yellow color. Pour in the sweetened condensed milk mixture and mix on low speed to avoid streaks of sweetened condensed milk. Pull out two quart containers (though any freezer-safe container is fine, such as a 1-pound loaf pan or a 9-inch round pan). Spoon ice cream mixture into each quart container, filling about 1/3 full. Place spoonfuls of graham cracker butter, lemon curd, and marshmallow fluff on top. Repeat this process with more layers of ice cream, graham cracker butter, lemon curd, and marshmallows until you reach the top of the container. Gently mix everything together using a butter knife, cover with a lid or plastic wrap, and place in the freezer to chill for at least 8 hours before serving. With a tight-fitting lid, ice cream can be stored in the freezer for up to 2 months.
