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
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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 355
- Sugar: 30g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg