Lemon meringue pie is a classic dessert that captures the essence of sunny days with its bright citrus flavor and fluffy texture. So, how do you take that delightful dessert and transform it into something even colder and creamier? Enter Lemon Meringue Pie Ice Cream! This treat brings together the tartness of lemon, the sweetness of meringue, and the crunchy bite of graham cracker crust in every scoop. It’s a refreshing dessert perfect for summer days, family gatherings, or even just a quiet evening at home when the craving hits.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Meringue Pie Ice Cream
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Meringue Pie Ice Cream

I first encountered Lemon Meringue Pie Ice Cream at a local ice cream parlor, and I was immediately smitten. The combination of flavors and textures that swirled together turned out to be a nostalgic trip back to childhood summer picnics where lemon meringue pie was the highlight of the dessert table. You can whip up this ice cream at home without an ice cream maker, making it an easy, budget-friendly option that’s sure to impress your friends and family. The best part? Once you’ve tasted this creamy, zesty delight, you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: The entire process is straightforward and takes about an hour of active time. After a quick freeze, it’s ready to enjoy!
Irresistible Flavor: The creamy lemon base balanced with sweet marshmallow fluff and crunchy graham cracker bits is simply irresistible.
Eye-Catching Appeal: Not only does it taste delicious, but the swirls of color and texture make it a stunning dessert that dazzles!
Flexible Serving: Perfect as a summer dessert, a party treat, or a unique twist on birthday celebrations.
Diet-Friendly Options: Easily modify it to be gluten-free by substituting with gluten-free graham crackers!

Ingredients You’ll Need

9 graham cracker sheets (90g): Finely crushed to create a delicious crunchy base that mimics the classic pie crust.
2 tablespoons (28g) unsalted butter: Melted to bind the graham cracker crumbs and add richness.
2 tablespoons (24g) agave: A natural sweetener that blends well with the other flavors.
2 tablespoons (15g) milk: Adds moisture for a paste-like consistency in the graham cracker topping.
1/4 teaspoon vanilla extract: Enhances the overall flavor profile.
Pinch of salt: Balances the sweetness in the ice cream.
14 ounces sweetened condensed milk: Creates a creamy texture and luscious sweetness that’s hard to resist.
1 tablespoon fresh lemon zest: Brightens the flavor and adds a fragrant citrus note.
1 teaspoon vanilla extract: For an additional layer of flavor.
1/2 teaspoon lemon extract: Intensifies the lemon flavor in the ice cream.
2 cups (480g) heavy cream: Whipped to create a light, airy texture in the ice cream.
1/2 cup lemon curd: This adds an extra zing and can be homemade or store-bought for convenience.
1/2 cup marshmallow fluff: Gives a sweet, pillowy texture that mimics the meringue topping.

How to Make Lemon Meringue Pie Ice Cream

Prepare the Graham Cracker Crust: In a small bowl, combine the 9 graham cracker sheets (90g), 2 tablespoons unsalted butter (28g), 2 tablespoons agave (24g), 2 tablespoons milk (15g), 1/4 teaspoon vanilla extract, and a pinch of salt. Mix thoroughly with a silicone spatula until it forms a semi-thick paste. Set this aside for about 5-10 minutes to thicken.
Mix the Ice Cream Base: In a medium bowl, add 14 ounces sweetened condensed milk, 1 tablespoon fresh lemon zest, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract, and a pinch of salt. Stir until combined, and then set aside.
Whip the Cream: In a stand mixer fitted with the whisk attachment, beat 2 cups (480g) heavy cream starting on low and gradually increasing to high speed. Whip until soft peaks form, which should take about 1 minute. You may add a few drops of yellow food coloring if you’d like to achieve a pale yellow hue.
Combine Ingredients: Gently pour the sweetened condensed milk mixture into the whipped cream. Mix on low speed until no streaks remain, ensuring the mixture is well blended.
Layer in Containers: Take two quart containers or any freezer-safe dish and fill each with the ice cream mixture about a third of the way. Then drop spoonfuls of the graham cracker mix, 1/2 cup lemon curd, and 1/2 cup marshmallow fluff on top. Repeat this layering process until the containers are full.
Swirl & Freeze: Use a butter knife to gently swirl everything together but take care not to overmix. Cover each container with a lid or plastic wrap and freeze for at least 8 hours, or until completely set. When stored tightly, this ice cream will last in the freezer for up to 2 months.

Storing & Reheating

To ensure your homemade Lemon Meringue Pie Ice Cream stays fresh, store it in an airtight container in the freezer where it can last up to 2 months. For the best texture, avoid leaving it out at room temperature for more than 15 minutes before scooping. If the ice cream becomes too hard, letting it sit out for a few minutes will make it easier to scoop.

Chef’s Helpful Tips

Ensure your heavy cream is cold to help it whip up quickly and reach stiff peaks, which makes for a light ice cream.
When making the graham cracker mixture, ensure it’s well combined but be careful not to overwork it.
For a deeper lemon flavor, add an extra tablespoon of lemon zest, but balance it with more sweetened condensed milk if necessary.
For a fun twist, try mixing in some chopped fresh berries or lemon slices before freezing.
If you enjoy a more intense marshmallow flavor, consider doubling the marshmallow fluff in the layers!

If you keep these tips in mind, your ice cream is sure to turn out deliciously every time!

Lemon Meringue Pie Ice Cream is one of those desserts that highlights the beauty of combining flavors and textures in a fun and engaging way. The bright lemon tastes refresh the palate while the creamy mixture enriches every mouthful. I encourage you to experiment with the layers and personal touches, such as adding your favorite toppings or mix-ins! It’s a delightful way to beat the heat and sweeten any occasion. Gather your ingredients, roll up your sleeves, and treat yourself to a scoop (or two) — you won’t regret it!

Recipe FAQs

Can I make this ice cream without an ice cream maker?

Absolutely! This recipe was designed to set in the freezer, so you won’t need an ice cream maker. Just follow the steps as outlined, and you’ll have delicious ice cream without any special equipment.

How do I store leftover ice cream?

Keep any leftover Lemon Meringue Pie Ice Cream in an airtight container in the freezer. Make sure the lid is tightly sealed to prevent ice crystals from forming. This will help maintain its creamy texture for up to two months.

What can I use instead of lemon curd?

If you don’t have lemon curd on hand, you could use a store-bought lemon filling or even a homemade version using egg yolks, lemon juice, and sugar. The lemon curd adds a nice creamy texture and sweet-tart flavor to your ice cream.

How do I make this recipe gluten-free?

To make this ice cream gluten-free, simply substitute the graham crackers with a gluten-free version. There are many options available, and they work well without compromising the crust’s flavor or texture!

More PIES Recipes

Classic Lemon Meringue Pie

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Lemon Meringue Pie Ice Cream

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Author: Peter
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Approximately 1 quart 1x
Category: Dessert
Method: Freezing
Cuisine: American

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Description

Enjoy a creamy and tangy Lemon Meringue Pie Ice Cream that combines rich lemon curd, fluffy marshmallow, and graham cracker crust. This delightful dessert is easy to prepare and perfect for summer parties or a comforting sweet treat at home.

Ingredients

Scale

9 graham cracker sheets (90g), finely crushed
2 tablespoons (28g) unsalted butter, melted
2 tablespoons (24g) agave
2 tablespoons (15g) milk
1/4 teaspoon vanilla extract
pinch of salt
14 ounces sweetened condensed milk
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
pinch of salt
2 cups (480g) heavy cream
1/2 cup lemon curd (homemade or store bought works!)
1/2 cup marshmallow fluff

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Instructions

In a small bowl, mix the graham cracker crumbs, melted butter, agave, milk, vanilla, and salt until it forms a paste. Set aside to thicken for 5-10 minutes.
In a medium bowl, combine the sweetened condensed milk, lemon zest, vanilla extract, lemon extract, and salt. Stir well and set aside.
In a stand mixer with a whisk attachment, beat the heavy cream on low, increasing to high until soft peaks form, about 1 minute. Optionally add yellow food coloring.
Gently mix in the sweetened condensed milk mixture until no streaks remain.
Spoon the ice cream mixture into containers, layering with graham cracker butter, lemon curd, and marshmallow fluff, repeating until filled.
Use a butter knife to swirl the layers together, cover, and freeze for at least 8 hours.

Notes

Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
Feel free to adjust the lemon zest quantity for desired tartness.
Store tightly covered in the freezer for up to 2 months.