Lemon Meringue Pie Ice Cream

by Sofi | Broma Bakery

This Lemon Meringue Pie Ice Cream tastes just like the classic pie in frozen form. This easy no churn lemon ice cream is swirled with homemade graham cracker butter, fluffy marshmallow creme, and tart lemon curd for the ultimate refreshing summer dessert.

Lemon Meringue Pie Ice Cream

Can you even?! Because I genuinely haven’t been able to stop thinking about this Lemon Meringue Pie Ice Cream since the first bite. We’re talking creamy, dreamy no-churn lemon ice cream (aka no ice cream maker required) swirled with ribbons of homemade graham cracker butter, dollops of fluffy marshmallow fluff, and tangy lemon curd. It’s sweet, tart, buttery, and somehow tastes exactly 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, for one, would adopt that baby.

What is Lemon Meringue Pie Ice Cream?

If you’ve ever wished you could turn your favorite pie into an ice cream flavor, today’s your lucky day. This Lemon Meringue Pie Ice Cream has all the flavors and textures of the classic dessert in frozen form. A rich and creamy lemon ice cream base is layered with buttery graham cracker swirls, ribbons of tart lemon curd, and fluffy marshmallow creme that mimics the toasted meringue topping.

And because it’s a no churn recipe, you don’t need an ice cream machine or any fancy equipment. Just a handful of ingredients and a little patience while it freezes.

What ingredients do you need to make this Lemon Meringue Pie Ice Cream?

This recipe uses simple ingredients that come together to create something seriously magical. Every component plays a role in recreating that iconic lemon meringue pie experience.

• Heavy Cream: Heavy cream is the secret to ultra creamy no churn ice cream. When whipped, it creates a light, airy texture that mimics traditional churned ice cream.
• Sweetened Condensed Milk: Sweetened condensed milk provides sweetness and gives the ice cream its silky smooth consistency. It also helps prevent icy crystals from forming, so every scoop stays creamy.
• Fresh Lemons: Fresh lemon zest gives this ice cream its 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 pockets of intensely lemony goodness throughout the ice cream. Think of it as the pie filling in swirl form.
• Graham Crackers: Graham crackers are transformed into a buttery swirl that tastes just like pie crust. They’re sweet, slightly salty, and add that unmistakable lemon meringue pie flavor.
• Butter: Melted butter combines with the crushed graham crackers to create a silky graham cracker butter that ribbons throughout the ice cream and adds rich, buttery flavor.
• Marshmallow: Marshmallow fluff stands in for the fluffy meringue topping. Swirled throughout the ice cream, it adds sweetness and little pockets of gooey marshmallow goodness.

Tips for making no churn ice cream

No churn ice cream is surprisingly simple, but these tips will guarantee dreamy results every time:

• Use cold heavy cream: Cold cream whips more easily and creates a lighter, fluffier ice cream base.
• Don’t overmix: When folding the whipped cream into the sweetened condensed milk mixture, be gentle. You want to keep all of that lovely air in the mixture for maximum creaminess.
• Layer your swirls: Instead of stirring everything together, layer the graham cracker butter, lemon curd, and marshmallow throughout the ice cream. This ensures every scoop gets a little bit of everything.
• Freeze overnight: Eight hours is the minimum, but overnight is ideal for the perfect scoopable consistency.

How to make the dreamiest no churn ice cream

This Lemon Meringue Pie Ice Cream couldn’t be easier.

1. First, make the graham cracker butter. Combine crushed graham crackers and melted butter until smooth and spreadable.
2. Next, make the lemon ice cream base by combining sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla. Fold in softly whipped heavy cream until no streaks remain.
3. Transfer half of the mixture to a loaf pan and top with dollops of lemon curd, spoonfuls of marshmallow creme, and ribbons of graham cracker butter. Repeat with the remaining ice cream and swirls, then use a butter knife to gently swirl everything together.
4. Cover tightly and freeze until firm. Once frozen, scoop into bowls or cones and prepare to become completely obsessed.

How to store no churn ice cream so it stays fresh

Store your Lemon Meringue Pie Ice Cream in an airtight container in the freezer for up to two months. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before covering 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 allows the swirls of lemon curd, marshmallow, and graham cracker butter to soften slightly and become extra luscious.

Fair warning: once your friends and family discover this flavor exists, they’ll be requesting it all summer long.

Happy ice cream making, my friends!

XXX

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