No Churn Lemon Meringue Ice Cream
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.
Servings: 10
Calories: 403kcal
Ingredients
- 2 cups Heavy Cream
- 300 ml 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
Serving: 1/10 of a Serving | Calories: 403kcal | Carbohydrates: 35g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 143mg | Fiber: 1g | Sugar: 33g