Lemon Meringue Pie is one of my favorite desserts so why can't we make lemon meringue ice cream without an ice cream maker?
This lemon meringue no churn ice cream comes together with a few simple ingredients and the base for the ice cream can be used for any flavor of ice cream.
With the perfect ice cream base, you can turn any of your favorite sweets into your next ice cream flavor. Read more to find out the goods...
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How to Make Ice Cream without an Ice Cream Maker
Before the pandemic, I had purchased an ice cream maker thinking how cool it would be to make my own ice cream.
But soon enough, I realized that making ice cream became a tedious chore. Especially since you need to plan in advance to make ice cream because you need to place the ice cream maker bowl in the freezer overnight.
We tried ice cream flavors like White Chocolate Raspberry Ice Cream, a Creamy Chocolate Gelato and a Nougat Torrone Ice cream all using an ice cream maker.
Lately, I just want to kitchen time to be less and eating time to be more which inspired me to go on the hunt for ice cream that doesn't require an ice cream maker.
The trick to no churn ice cream will shock you. It's one simple ingredient called condensed milk. Condensed milk and whipped cream are the perfect base for any flavor of ice cream you want to make.
Using this ice cream base to make any flavor of ice cream is what inspired me to make a lemon meringue ice cream flavor.
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Ingredients Needed to Make No Churn Ice Cream
As mentioned before, condensed milk is the secret to making soft, smooth and fluffy ice cream without an ice cream maker. You'll also need the following to make this lemon ice cream flavor:
Base
- Sweetened Condensed Milk
- Vanilla Extract
- 35% Whipping Cream
Flavor
- Lemon Juice
- Lemon Extract (optional)
- Graham Crumbs
See recipe card for quantities. You can add any other ingredients you wish.
Instructions on How to Make No Churn Ice Cream
Combine the lemon juice, the condensed milk, and extracts and whisk to combine. Set aside.
Place your heavy cream in the bowl of a stand and whip until stiff peaks form. Add the condensed milk into the bowl with the whipped cream. Let the condensed milk run down the edges and continue to mix on medium high until incorporated, then stop mixing.
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Pour half of the mixture into the bottom of a loaf pan that is layered in graham crumbs, then top with more graham crumbs. Pour remaining mixture on top and layer more graham cracker crumbs on top. Place in freezer to chill for 8 hours.
Top tip
Be careful not to overwhip your cream. Stop whipping once stiff peaks form.
Use a spoon to spread the flavor topping if you find that it isn't spread out enough in your loaf pan. Then place in the freezer immediately.
Substitutions and Variations
Here are some great options to replace the lemon flavor:
- Orange - replace the lemon with orange to make an orange popsicle flavor ice cream
- Mint - add mint for another dimension of ice cream like lemon-mint
- Marshmallow Fluff - serve with marshmallow fluff for a real Lemon Meringue Pie option.
If you have any other ideas, go for it! I'd love to know how your ice cream came out and what you added or did different. Leave a comment and share your idea.
Equipment
A stand mixer comes in handy to make ice cream. You can also use a hand mixer and once you are done whipping your cream, use a spatula to scrape all the whipped cream mixture into your storage containers.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
You've made your ice cream, it's now time to pour it into a non stick loaf pan or a glass loaf pan and store it in the freezer.
You can also store it using recycled ice cream containers if you have them leftover from store bought ice cream or buy your own air tight containers.
Store the ice cream in your freezer for not longer than 1 month to avoid that dreaded freezer burn taste.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Recipe Details
Lemon Meringue Ice Cream (No Churn)
Lemon Meringue Pie is one of my favorite desserts so why can't we make lemon meringue ice cream without an ice cream maker?
This lemon meringue no churn ice cream comes together with a few simple ingredients and the base for the ice cream can be used for any flavor of ice cream.
Ingredients
- 2 cups of Heavy Cream
- 300 ml of Condensed Milk (1 small can)
- 1 cup Graham Cracker Crumbs
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Lemon Extract (optional)
- ½ cup of Lemon Juice
Instructions
- Combine the lemon juice, the condensed milk, and extracts and whisk to combine. Set aside.
- Place your heavy cream in the bowl of a stand and whip until stiff peaks form.
- Add the condensed milk into the bowl with the whipped cream. Let the condensed milk run down the edges and continue to mix on medium high until incorporated, then stop mixing.
- Pour half of the mixture into the bottom of a loaf pan that is layered in graham crumbs, then top with more graham crumbs.
- Pour remaining mixture on top and layer more graham cracker crumbs on top.
- Place in freezer to chill for 8 hours.
Notes
Place your bowls in the freezer for about 15 minutes prior to starting and place the ice cream in the freezer immediately. Place the ice cream storage container in the freezer to cool as well.
Nutrition Information:
Yield:
10Serving Size:
1/10 of a ServingAmount Per Serving: Calories: 403Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 68mgSodium: 143mgCarbohydrates: 35gFiber: 1gSugar: 33gProtein: 7g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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