Finding a dessert that captures all the flavors of your favorite pie while being perfect for hot summer days can feel nearly impossible. After all, traditional pies require heating up the oven when it’s already sweltering outside, and let’s be honest – sometimes you just want something cold and creamy that you can eat straight from the freezer.
Luckily, this lemon meringue pie ice cream delivers everything you love about the classic dessert in frozen form: it’s got that perfect balance of tart lemon and sweet meringue, requires no baking whatsoever, and gives you all the satisfaction of pie without the fuss of making pastry.
Why You’ll Love This Lemon Meringue Pie Ice Cream
- No ice cream maker needed – You can make this creamy, dreamy ice cream with just a few simple ingredients and your freezer – no special equipment required.
- Classic dessert flavors – All the tangy lemon, sweet meringue, and buttery crust flavors of traditional lemon meringue pie come together in this cool, refreshing treat.
- Simple ingredients – With just cream, condensed milk, lemon curd, and some crushed cookies and meringue, you probably already have most of what you need in your pantry.
- Make-ahead friendly – Perfect for entertaining since you can prepare it days in advance and just scoop when you’re ready to serve.
- Impressive presentation – This unique ice cream flavor will wow your guests and give them something they’ve probably never tried before, making any occasion feel special.
What Kind of Lemon Curd Should I Use?
You can absolutely use store-bought lemon curd for this ice cream recipe, and it’ll taste just as good as homemade. Most grocery stores carry lemon curd in the jam and jelly aisle, and brands like Dickinson’s or Tiptree work perfectly fine. If you’re feeling ambitious, homemade lemon curd will give you a fresher, more tart flavor that really makes the ice cream pop. Just make sure whatever lemon curd you use is nice and thick – if it’s too runny, it won’t swirl properly through the ice cream and might make it icy.
Options for Substitutions
This creamy ice cream is pretty forgiving when it comes to swaps, so here’s what you can try:
- Lemon curd: Store-bought lemon curd works great, but you can make your own or substitute with lime curd for a different citrus twist. In a pinch, mix ½ cup lemon juice with ¼ cup sugar and 2 tablespoons cornstarch, then cook until thick.
- Meringue nests: Can’t find meringue nests? Crush up some vanilla wafers or even marshmallows for that sweet, airy texture. You could also skip them entirely if you prefer a smoother ice cream.
- Graham crackers: Any crispy cookie works here – try vanilla wafers, shortbread cookies, or even gingersnaps for extra flavor. Digestive biscuits are perfect if you can find them.
- Heavy cream: While heavy cream gives the best texture, you can use half-and-half if that’s what you have, though the ice cream will be slightly less rich and creamy.
- Condensed milk: This is pretty essential for the no-churn method, but if you’re out, you can make your own by simmering 2 cups milk with ½ cup sugar until it reduces by half and thickens.
Watch Out for These Mistakes While Making
The biggest mistake when making no-churn ice cream is not chilling your bowl and beaters beforehand, which prevents the cream from whipping properly and leaves you with a runny mess instead of soft peaks.
Another common error is over-whipping the cream – stop as soon as you reach soft to medium peaks, because going too far will turn your smooth ice cream base into a grainy, butter-like texture.
When folding in the lemon curd, resist the urge to mix vigorously since this deflates all the air you just whipped into the cream, and instead use gentle folding motions to maintain that light, creamy consistency.
Don’t add the crushed meringue nests and cookies until the very end, and make sure they’re completely dry before mixing them in, otherwise they’ll get soggy and lose their delightful crunch that makes this ice cream so special.
What to Serve With Lemon Meringue Pie Ice Cream?
This creamy lemon ice cream is pretty perfect on its own, but I love serving it with a few simple touches that make it feel extra special. A drizzle of fresh berry sauce or a handful of mixed berries adds a nice tartness that plays well with the sweet lemon flavor. You can also crumble some extra graham crackers or shortbread cookies on top for added crunch, or serve it alongside a slice of pound cake for a more indulgent dessert. For summer gatherings, I like to scoop it into waffle cones or serve it with fresh mint leaves for a refreshing finish.
Storage Instructions
Freeze: This ice cream needs to be stored in the freezer in an airtight container for at least 4-6 hours before it’s ready to scoop. Once it’s fully set, it’ll keep beautifully in the freezer for up to 3 months. I like to press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming.
Scoop: When you’re ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping. If it gets too hard in the freezer, just give it a few minutes on the counter and it’ll be perfect for serving.
Make Ahead: This is actually one of those desserts that’s better when made ahead! The flavors really meld together beautifully after a day or two in the freezer. I often make it on Sunday for the week, and by Tuesday it tastes absolutely perfect with all those lemon and meringue flavors coming together.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-720 minutes |
| Total Time | 255-740 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-30 g
- Fat: 150-170 g
- Carbohydrates: 200-220 g
Ingredients
- 2 cups cold whipping cream or heavy cream
- 1 can (14 oz) cold sweetened condensed milk
- 1 tsp vanilla extract (optional)
- 3/4 cup lemon curd
- 4 to 5 crushed meringue nests
- 1 cup crushed graham crackers or digestive cookies
Step 1: Whip the Cream
- 2 cups cold whipping cream or heavy cream
Pour the cold whipping cream or heavy cream into a stand mixer fitted with the whisk attachment (or use a hand mixer).
Begin whipping on medium-high speed until soft peaks form, which should take a few minutes.
Make sure the cream is very cold, as this helps it whip up better.
Step 2: Combine Condensed Milk and Vanilla
- 1 can (14 oz) cold sweetened condensed milk
- 1 tsp vanilla extract (optional)
Turn off the mixer and pour the cold sweetened condensed milk into the bowl with the whipped cream.
If using, add the vanilla extract at this point.
Turn the mixer back to high and whisk the mixture until it is thick and forms stiff peaks.
This forms your basic no-churn ice cream base.
Step 3: Add Lemon Curd to Ice Cream Base
- 3/4 cup lemon curd
Add the lemon curd to the thickened ice cream base.
Gently fold it in with a spatula to ensure the lemon curd is well distributed throughout.
For a beautiful swirl, you can combine it until mostly mixed but not fully blended, if you prefer a marbled effect.
I like to leave some ribbons of lemon curd for a burst of flavor in every bite.
Step 4: Mix in Meringue and Cookies
- 4 to 5 crushed meringue nests
- 1 cup crushed graham crackers or digestive cookies
Gently fold the crushed meringue nests and crushed graham crackers or digestive cookies into the lemon ice cream base.
Mix just until everything is evenly dispersed, being careful not to over-mix so the meringue pieces retain some crunch.
Step 5: Freeze the Ice Cream
Transfer the finished ice cream mixture into a large resealable container.
Cover and freeze for at least 4 hours, or overnight, until firm.
The ice cream will keep for up to 6 weeks in the freezer.
For best texture, let it sit at room temperature for 5 minutes before scooping.
