Lemon Meringue Pie Ice Cream

two ice cream cones with lemon pie ice cream in glass cup.

Lemon Meringue Pie Ice Cream

This easy, no churn lemon meringue pie ice cream is theperfect cold treat! It has tangy, lemon ice cream swirled with marshamallowymeringue, and chunks of crunchy graham cracker crust and no ice cream maker required!

Course All Desserts

Cuisine American

Prep Time 30

Additional Time 4

Total Time 4 30

Servings servings

Calories 408

Author Alyssa--In Fine Taste

Ingredients

Graham Cracker Crust:

6 full graham cracker sheets finely ground into crumbs (about 1 cup graham cracker crumbs or about 90 grams)
2 ½ tablespoons butter melted (35 grams)
Pinch of salt
2 tablespoons granulated sugar (25 grams)

Meringue:

½ cup granulated sugar
Pinch of cream of tarter
1 teaspoon vanilla extract
3 large egg whites

Lemon Ice Cream Base:

2 cups heavy whipping cream
14 ounce can sweetened condensed milk
3 tablespoons lemon zest zest of about 3 large lemons
¾ cup lemon juice juice of about 3 large lemons
yellow food coloring optional

Instructions

Graham Cracker Crust:

Preheat oven to 350 degrees Fahrenheit. Mix finely ground graham cracker crumbs with salt, sugar, and melted butter.
Spread mixture across baking sheet and bake for 5-8 minutes. Stir crumbs once on baking sheet halfway through. The mixture should be crisp; be careful not to let it burn. Cool and set aside until assembling ice cream.

Meringue:

Place egg whites, sugar, and cream of tartar in a heat safe bowl over a pot of simmering water. Stir constantly until mixture is slightly frothy and warm (about 145 degrees Fahrenheit), and sugar is completely dissolved. One way to test this is rub the mixture between your fingers, if you cannot feel any grittiness of the sugar then it is done!
Remove bowl from simmering pot of water and let cool to room temperature. Add vanilla, then, using a hand mixer whip the egg whites. Start with a low speed and increase the speed after each minute. Whip until you have smooth, glossy, stiff peaks. Cool meringue completely before assembling ice cream.

Lemon Ice Cream Base:

Whip cream until you have stiff peaks (see notes).
In a separate bowl mix sweetened condensed milk, lemon juice, lemon zest, and yellow food coloring.
Fold lemon mixture into whipped cream until completely homogenous.

Ice Cream Assembly:

In a large container (I usually use a loaf pan)start by spreading about ⅓ of lemon pie ice cream base across the bottom.Then spread about ⅓ of the meringue in a thin layer over top of the lemon ice cream. Generously sprinkle graham cracker crumbs over top of the meringue. Repeat those layers twice more until everything is gone.
Cover the ice cream with plastic wrap tightly and freeze for 4-6 hours.
The ice cream might seem quite hard and icy when you pull it out of the freezer, let the ice cream sit on counter for a few minutes before eating to ensure to is the creamiest consistency.
Store ice cream in the freezer in an airtight container to prevent freezer burn.

Notes

Your whipped cream should hold its shape when you lift your whisk or mixer out. Be careful not to over whip your cream or your recipe will not turn out.
This ice cream should be stored in an airtight container in the freezer. I recommend placing a layer of plastic wrap over the top to prevent any air from getting in and getting freezer burn. It’s best eaten within two months of making.
Don’t get the Lemon pith. The pith is the white layer between the outer skin of the lemon and the fruit inside. Be very careful when zesting the lemon that you are only getting the outside of the skin, and not the white pith. The pith has a bitter taste that can ruin your fresh lemon flavor.

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