This NO CHURN LEMON MERINGUE PIE ICE CREAM whips up in minutes, then simply freeze and cool off with some creamy lemon goodness!
I will admit, I am really not a pie person. Gimme all the cake. Caaaaaaaaaaake. But! I am definitely a pie-flavored-ice-cream person. Pie should always be ice cream.
Can we make that a real thing? Please?
I mean, we’ve definitely got it going on right here with this exceptional no-churn lemon meringue pie ice cream. It’s kind of the best ever.
We really went all out and grabbed up some amazing Meyer lemons. I had honestly never used them before, but now I know why they are so popular. They are plump and juicy and flavorful and just freaking perfect for this recipe.
To really give this ice cream the meringue pie taste, I stirred in a generous helping of actual meringue. I was trying to get a striped/ripple effect, but I stirred it a few too many times in my anal retentiveness to get everything smooth and even. So please pretend you can see pretty white stripes in there. And since meringue is so simple to make, you’ll have it whipped up in minutes and feel like a pie champion. Or ice cream champion. Or pie ice cream champion. Whatever.
Like I said, pie should be ice cream.
You are just a few hours away from having the best ever no churn lemon meringue pie ice cream, with about ten minutes worth of effort. I call that a win, how about you?
Ingredients
For the Ice Cream
- 2 ¼ C Heavy Whipping Cream
- 14 Oz Can Sweetened Condensed Milk
- Zest of 4 Large Lemons
- Juice of 4 Large Lemons
For the Meringue
- 3 Egg Whites
- ½ C granulated sugar
- ¼ tsp Cream of Tartar
- ½ tsp Vanilla Extract
Instructions
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, lemon zest, and lemon juice. Pour into a bread loaf pan, cover with plastic wrap, and freeze for one hour.
- In the metal bowl of a stand mixer, add the egg whites, sugar, and cream of tartar. Place the mixing bowl over a pan with an inch of simmering (not boiling) water and gently whisk until frothy, and all the sugar has dissolved. Remove from heat, then lock into stand mixer with the whisk attachment and whip for 1 minute on medium speed, then 1 minute on medium high, turn the speed to high and whip until the meringue holds glossy peaks and the bottom of the bowl is cool to the touch, around 10 minutes. Stir in the vanilla, then scoop into a plastic bag with one corner cut off.
- Remove the ice cream from the freezer and gently stir. While stirring, slowly pipe the meringue into the ice cream, using as much or as little as desired, until swirling with white stripes. Smooth out the top of the ice cream, re-cover, and freeze for an additional 3-4 hours, or until the ice cream is firm.
Chuck says
“I’m not a pie person. I’m a cake person. All pie should be ice cream”.
So, you’re a 6-year-old girl, who was never exposed to real food. You’re the LAST person that should be sharing recipes. Probably drink Capri Suns.
Go watch Nickelodeon.
Karen says
I sincerely appreciate your making the recipes so accessible to print and avoiding excess advertising!!!