The tangy aroma of sun-ripened lemons instantly transports me back to summer picnics, where the classic Lemon Meringue Pie was the undeniable star. Now, imagine capturing that nostalgic delight in a creamy, dreamy dessert you can enjoy any time: Easy No-Churn Lemon Meringue Pie Ice Cream. This recipe is a true game-changer, combining the bright zest of fresh lemon with the cool richness of sour cream and sweetened condensed milk, all without needing an ice cream maker. Plus, it’s a no-fuss creation that requires mere minutes to whip up, making it the perfect indulgence for any occasion. With fluffy marshmallows and crunchy graham cracker crumbs sprinkled within, each scoop delivers a refreshing twist on a beloved classic. Are you ready to dive into this delightful concoction that’s just as fun to make as it is to eat?
Why is This Ice Cream So Special?
Unforgettable Flavor: Each spoonful of this Lemon Meringue Pie Ice Cream is bursting with the nostalgic zest of lemons, capturing the essence of summer desserts.
No-Machine Required: Enjoy the magic of homemade ice cream without the hassle of an ice cream maker, making this treat accessible to everyone.
Quick & Easy: With just a handful of ingredients and a few minutes of prep, you can create a creamy masterpiece that’s perfect for last-minute gatherings.
Versatile Treat: Feel free to play around by adding fresh berries or zesty lemon peel for a personalized twist. Check out our Bright Zesty Lemon for more citrus inspirations!
Crowd-Pleaser: Ideal for summer parties, this delightful dessert is sure to impress friends and family alike, leaving everyone craving seconds.
Lemon Meringue Pie Ice Cream Ingredients
For the Base
• Sour Cream – Adds creaminess and tang; substitute with Greek yogurt for a lighter version.
• Sweetened Condensed Milk – Provides sweetness and a rich texture; no direct substitution recommended for the best results.
• Lemon Juice (fresh squeezed) – Delivers essential tartness; bottled lemon juice can be used in a pinch, but fresh is preferable for flavor.
For the Crunch
• Graham Cracker Crumbs – Offers a crunchy pie crust flavor; can substitute with crushed cookies or gluten-free alternatives.
• Butter – Binds the graham cracker crumbs; omit for a dairy-free version or use coconut oil.
For the Meringue-Like Texture
• Marshmallows – Create a fluffy texture reminiscent of meringue; mini marshmallows can be used, but traditional marshmallows cut into pieces yield better results.
Step‑by‑Step Instructions for Lemon Meringue Pie Ice Cream
Step 1: Prepare the Base
In a large mixing bowl, beat 2 cups of sour cream using an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. As you mix, gradually drizzle in 1 can of sweetened condensed milk, ensuring the mixture is well combined and creamy, which will be the luscious base of your Lemon Meringue Pie Ice Cream.
Step 2: Add the Zest
Squeeze in the juice of 2–3 fresh lemons into the creamy mixture and mix thoroughly for another minute. The bright citrus aroma will start to come through, transforming the base into a tangy delight. Make sure to scrape down the sides of the bowl with a spatula to ensure even mixing.
Step 3: Mix the Crunch
In a separate small bowl, combine 1 cup of graham cracker crumbs with 3 tablespoons of melted butter until the mixture resembles coarse crumbs. This will give your Lemon Meringue Pie Ice Cream the delightful crunch that mimics the classic pie crust. Set this aside while you prepare the marshmallows.
Step 4: Prepare the Marshmallows
Take about 1 cup of marshmallows and cut them into small pieces using kitchen scissors (dipping in powdered sugar can help prevent stickiness). Add these fluffy pieces to your lemony ice cream base, imparting that delicious meringue-like texture that enhances the overall experience of the dessert.
Step 5: Layer the Ingredients
In an 8-inch loaf pan, begin layering your Lemon Meringue Pie Ice Cream mixture. Start with a generous scoop of the creamy base, followed by a tablespoon of the crunchy graham cracker mix and a handful of marshmallow pieces. Repeat these layers until all ingredients are used up, finishing with a layer of graham cracker crumbs on top for a satisfying crunch.
Step 6: Freeze to Firmness
Cover the loaf pan with plastic wrap or a lid and place it in the freezer for 5–6 hours or until the mixture is firm. To ensure the best texture of your Lemon Meringue Pie Ice Cream, let it freeze completely, ideally overnight. The ice cream should be solid and easy to scoop when you’re ready to serve.
How to Store and Freeze Lemon Meringue Pie Ice Cream
Fridge: Store any leftovers in the refrigerator for up to 2 days, although it’s best enjoyed straight from the freezer.
Freezer: Ideally, keep your Lemon Meringue Pie Ice Cream in an airtight container for up to 2 weeks. This helps maintain its creamy texture and flavor.
Airtight Seal: First, cover the ice cream with plastic wrap before sealing it in a container. This prevents ice crystals from forming and keeps it fresh.
Reheating: If your ice cream becomes too hard, let it sit at room temperature for about 5–10 minutes before serving for easier scooping.
Make Ahead Options
These Lemon Meringue Pie Ice Creams are perfect for busy home cooks looking to save time without compromising on flavor! You can prep the creamy base and layer the ingredients up to 24 hours in advance, allowing you to focus on other meals. Just prepare the sour cream mixture and layer it in an 8-inch loaf pan with graham cracker crumbs and marshmallows, then cover it tightly with plastic wrap before freezing. For best results, keep it stored in the freezer and allow it to set completely. When you’re ready to enjoy, simply scoop out your delightful dessert and garnish as desired for a refreshing treat that’s just as delicious as fresh!
Expert Tips for Lemon Meringue Pie Ice Cream
- Perfectly Cut Marshmallows: Ensure marshmallows are not too sticky before cutting; this makes them easier to handle and fold into the mixture.
- Well-Coated Crunch: When mixing graham cracker crumbs with butter, make sure each crumb is coated for even distribution in the Lemon Meringue Pie Ice Cream.
- Longer Freeze for Density: If you’re looking for denser ice cream, consider freezing the mixture for longer than 6 hours to achieve your desired consistency.
- Fresh Ingredients Matter: Use fresh lemon juice over bottled juice for a more vibrant flavor. This small detail elevates the taste significantly!
- Layering Technique: Aim for even layers in the loaf pan; this ensures balanced flavors in every scoop of your delicious ice cream.
What to Serve with Easy No-Churn Lemon Meringue Pie Ice Cream
Indulging in a scoop of creamy lemon meringue pie ice cream is a blissful experience, but pairing it with complementary delights can elevate your dessert game.
- Buttery Shortbread Cookies: These tender and crumbly cookies provide a crisp contrast that balances the vibrant flavors of the ice cream.
- Fresh Berries: Strawberries or blueberries add a juicy freshness that complements the tartness of the lemon while enhancing the overall presentation.
- Whipped Cream: A dollop of light and fluffy whipped cream adds an airy texture and sweet richness, making each bite even more delightful.
The combination of whipped cream and ice cream invites you into a velvety world, where flavors meld and textures play, ensuring your treat is truly unforgettable.
- Coconut Macaroons: Their chewy texture and subtle sweetness harmonize with the refreshing flavors of the lemon, creating a tropical twist.
- Mint Tea: The light, refreshing notes of mint tea serve as a soothing contrast, enhancing the overall experience while cleansing your palate.
- Chocolate Sauce: A drizzle of rich chocolate sauce introduces an indulgent layer to the dessert, creating a luscious pairing that is sinfully good.
Each pairing enhances the refreshing essence of this ice cream, making it a memorable finish to any meal or gathering.
Lemon Meringue Pie Ice Cream Variations
Explore delightful twists to customize your Lemon Meringue Pie Ice Cream, creating a dessert that suits your tastes perfectly!
- Citrus Swap: Use lime juice instead of lemon for a zesty twist that brightens the flavor even more.
- Zesty Lemon Boost: Add the zest of one lemon to the base for an extra burst of citrus essence in every bite.
- Berry Delight: Fold in pureed strawberries or raspberries for a vibrant berry infusion that beautifully complements the tart lemon.
- Chocolate Drizzle: Drizzle melted dark chocolate over the ice cream before freezing for a decadent rich and sweet touch.
- Nutty Crunch: Mix in chopped nuts like almonds or pecans for an extra crunch and nutty flavor that pairs well with the creamy base.
- Dairy-Free Option: Substitute sour cream with coconut cream and use a dairy-free condensed milk for lactose-intolerant friends.
- Graham Cracker Alternatives: Use crushed gluten-free cookies or vanilla wafers instead of graham cracker crumbs for a gluten-free option.
- Refreshing Mint: Fold in a handful of chopped fresh mint leaves for a refreshing burst of flavor that pairs exceptionally well with lemon.
These variations ensure that your Lemon Meringue Pie Ice Cream can excite your palate time and again. For more delightful citrus ideas, explore our Lemon Lavender Cookies or indulge in our Honey Lemon Pepper recipes to inspire creativity in your culinary adventures!
Lemon Meringue Pie Ice Cream Recipe FAQs
How do I select the perfect lemons for this recipe?
Absolutely! Look for lemons that are firm, bright yellow, and slightly heavy for their size. The ideal lemons will have a fragrant aroma and smooth skin without dark spots. For the best flavor, choose ones that feel juicy when you squeeze them gently.
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What’s the best way to store leftover Lemon Meringue Pie Ice Cream?
To keep your ice cream fresh, store it in an airtight container in the freezer for up to 2 weeks. Before sealing, cover the surface with plastic wrap to prevent ice crystals from forming, which can compromise the creamy texture you’ve worked so hard to achieve!
Can I freeze Lemon Meringue Pie Ice Cream for longer than 2 weeks?
It’s best not to. While you can technically freeze it for up to 3 months, the quality and texture may decline over time. If you do choose to freeze it longer, ensure it is in a completely airtight container to limit exposure to air.
Why did my ice cream turn out icy instead of creamy?
Very! Achieving the perfect creamy texture hinges on the freezing process. If it freezes too quickly or isn’t layered properly, ice crystals can form. Be sure to freeze it in a level container, and consider leaving it in the freezer for longer than 6 hours if you notice it’s not setting correctly.
Can pets consume this Lemon Meringue Pie Ice Cream?
No, it’s best to keep this ice cream away from pets, especially dogs and cats. Ingredients like sweetened condensed milk and marshmallows are high in sugar, which isn’t good for them. Stick to pet-friendly frozen treats instead!
Are there any allergy considerations I should be aware of?
Yes! If you’re serving this to guests with allergies, be mindful of the marshmallows and butter, as they contain dairy. For a dairy-free version, you can try a plant-based butter substitute and carefully select dairy-free marshmallows to make this Lemon Meringue Pie Ice Cream more inclusive for everyone!
Lemon Meringue Pie Ice Cream: No-Churn and Irresistibly Creamy
Ingredients
Equipment
Method
- In a large mixing bowl, beat 2 cups of sour cream using an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- Gradually drizzle in 1 can of sweetened condensed milk, ensuring the mixture is well combined.
- Squeeze in the juice of 2–3 fresh lemons into the creamy mixture and mix thoroughly.
- In a separate small bowl, combine 1 cup of graham cracker crumbs with 3 tablespoons of melted butter until the mixture resembles coarse crumbs.
- Take about 1 cup of marshmallows and cut them into small pieces, then add to the lemony ice cream base.
- In an 8-inch loaf pan, begin layering the mixture, starting with the creamy base, then a tablespoon of crunchy graham cracker mix, and a handful of marshmallow pieces.
- Repeat the layers until all ingredients are used up, finishing with a layer of graham cracker crumbs on top.
- Cover the loaf pan and place it in the freezer for 5–6 hours or until firm.
