This NO CHURN Lemon Meringue Pie Ice Cream has a bright lemony flavor, which is complemented by the sweet marshmallowy meringue and crunch of graham cracker crust! It’s the perfect summer dessert and the perfect No Bake Dessert!
12full graham cracker sheetsabout 6 ½ ounces, finely ground
Pinchof cream of tarter
3large egg whites
Lemon Ice Cream Base:
2cupsheavy whipping cream
1-14ouncecan sweetened condensed milk
3tablespoonslemon zestzest of about 3 large lemons
¾cuplemon juicejuice of about 3 large lemons
yellow food coloringoptional
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 10 minutes. Stir crumbs once on baking sheet halfway through. The mixture should be crisp; be careful not to let it burn. Set-aside until assembling ice cream.
Place egg whites, sugar, and cream of tarter in a heat safe bowl over a pot of simmering water. Stir constantly until mixture is slightly frothy, warm (not hot, you don’t want scrambled eggs), 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. 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 1-2 drops yellow food coloring.
Fold mixture into whipped cream.
Ice Cream Assembly:
In a large container (I used a large loaf pan) start by spreading a thin layer of ice cream base across the bottom. Then spoon in meringue and sprinkle graham cracker crust crumbs. You can be generous with your meringue and graham cracker crust—you have a lot! Then start the process over layering ice cream base, meringue, and graham cracker crust. Once you’re out of ingredients (you’ll probably have some graham cracker crust crumbs leftover), freeze the mixture until hard (about 4 hours).
Let ice cream sit on counter for 3 minutes before eating to ensure to is the creamiest consistency.
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. For safety, heat egg whites with sugar to 144-149 degrees Fahrenheit to kill bacteria. For more information see section in blog post.