Lemon Meringue Pie is one of my favorite desserts so why can't we make Lemon Meringue Ice Cream and enjoy the same flavors?
This lemon meringue 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...
If you like lemon, then you'll love my recipe for Lemon Meringue Cheesecake or my Poppy Seed Lemon Loaf.
Jump to:
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.
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.
Ingredients
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.
How to Make No Churn Lemon Meringue 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.
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.
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen.
Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker.
Just ensure that you place your finished ice cream in the freezer right away and let it chill.
For a dense ice cream, let it freeze for 24 hours.
For soft serve, let it freeze for up to 6 hours.
Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.
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.
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.
Recipe Details
Lemon Meringue Ice Cream
https://easyhomemaderecipes.caIngredients
- 2 cups Heavy Cream
- 10 oz 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.10 oz Condensed Milk, 1 teaspoon Vanilla Extract, ¼ teaspoon Lemon Extract, ½ cup of Lemon Juice
- Place your heavy cream in the bowl of a stand and whip until stiff peaks form.2 cups Heavy Cream
- 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.1 cup Graham Cracker Crumbs
- Pour remaining mixture on top and layer more graham cracker crumbs on top.
- Place in freezer to chill for 8 hours.
Notes
Top Tips
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen. Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker. Just ensure that you place your finished ice cream in the freezer right away and let it chill. For a dense ice cream, let it freeze for 24 hours. For soft serve, let it freeze for up to 6 hours. Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.Nutrition
PIN It Here
Food Safety
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.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Comments
No Comments