Lemon Meringue Ice Cream is a delicious ice cream that tastes just like lemon meringue pie! Light and lemony this ice cream is easy to make.
The idea for this ice cream came from a bag of vanilla meringue cookies I had bought for my husband. They were delicious and I knew they would be the perfect meringue in my lemon meringue ice cream.
This ice cream has all the flavor and texture of a lemon meringue pie thanks to the addition of graham crackers and meringue cookies.
- Milk. I use a combination of whole milk, whipping cream and half and half.
- Sugar. Granulated sugar
- Extracts. Use a combination of vanilla and lemon extract for amazing flavor.
- Meringue cookies. I bought my meringue cookies at Trader Joes. If you can’t find any, you can leave them out or add in some mini marshmallows.
- Graham Crackers. You can also use vanilla wafers if you prefer.
How to Make Lemon Meringue Ice Cream
- Mix together milk, whipping cream and half and half.
- Add in sugar, vanilla extract, lemon extract and pinch of salt. Stir to dissolve sugar.
- Pour mixture into ice cream maker and process according to manufacturer’s directions.
- Right before it is done churning add in the crushed up meringue and graham crackers and let it churn a few more times to mix in. I add the cookies in at the end so they don’t get dissolved it as it churns. I love biting into a little piece of cookie or meringue in the creamy ice cream.
- After the ice cream has processed, put it into an insulated ice cream container or some kind of air tight container and place in freezer to harden up.
- Serve after it has hardened up, may take 4-5 hours.
I get asked this question a lot. I guess half and half is an American product. It is half heavy whipping cream and half whole milk. If you can not find half and half, use equal amounts of milk and whipping cream to replace it. I have experimented with not using half and half but adding in more milk and whipping cream and you don’t get quite the same result but it is still delicious. If you can find half and half I recommend using it
For years I used a 2 qt. tabletop Cuisinart ice cream maker and loved it. I recently upgraded to this Breville ice cream compressor and it is amazing but expensive. If you are serious about your ice cream making, this one is it!!
This recipe is designed to be used in an ice cream maker.
Tips and Tricks for Ice Cream.
- Add in your meringue cookies and graham crackers at the very end, after the ice cream has processed. After adding them in, let it process for just a minute or long enough to incorporate in the cookies. If you do it too long, the cookies will dissolve into the ice cream and I like to bite into little chunks of cookie.
- Make the ice cream several hours before you want to serve it to allow it to harden up in the freezer. Overnight is best.
So next time you are in the mood for pie and ice cream why not combine the two with lemon meringue pie ice cream!
If you love lemon, try these other delicious meringue based desserts:
Lemon Meringue Ice Cream
- 1 1/2 C sugar
- 1 T vanilla
- 2 tsp lemon extract
- 2 cups whipping cream
- 1 1/2 cups half and half
- 1 1/2 cups whole milk
- pinch of salt
- 1 cup meringue cookies broken into pieces
- 1 cup graham crackers broken into pieces
- Mix together milks and sugar.
- Add in extracts and salt.
- Process in ice cream maker
- A few minutes before it is done mix in the cookies
- Freeze until firm
Tips & Notes:
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