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Lemon meringue pie ice cream that's so easy you don't even need a machine

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Who needs pie when you can indulge in lemon meringue ice cream?

With summer here, everyone is looking for ways to stay cool, especially with frosty treats. Since it's too hot to even think about turning on the oven and baking a pie, why not add the flavors of lemon meringue pie to a homemade ice cream?

Who needs pie when you can indulge in lemon meringue ice cream?

This no-churn version does not require an ice cream machine and is light and bright in flavor. The lemon adds just the right amount of tartness, while using agave sweetens things up perfectly. Serve this lemon-infused ice cream by the bowl or my favorite way — atop an ice cream cone.

Who needs pie when you can indulge in lemon meringue ice cream?

Homemade lemon meringue pie ice cream recipe

Light and bright, this ice cream tastes like a lemon pie but better, since there is no baking required for this easy frosty treat.

Serves 8

Prep time: 20 minutes | Inactive time: 3 hours | Total time: 3 hours 20 minutes

Ingredients:

  • 4 Meyer lemons, juiced and zested
  • 2-1/4 cups heavy whipping cream or half-and-half
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 teaspoon lemon extract
  • 2 tablespoons agave
  • Pinch sea salt
  • 2-3 drops yellow food coloring (optional)
  • 3/4 cup coarsely crushed graham crackers

Directions:

  1. To a large bowl, add the lemon juice and lemon zest, whipping cream, condensed milk, lemon extract, agave and sea salt.
  2. Using a wire whisk, mix until smooth. If you are using the food coloring, add a few drops to achieve your desired yellow shade, and continue to mix until the color has been incorporated well.
  3. Pour the mixture into a freezer-safe container, and cover with plastic wrap. Freeze the mixture for 1 hour, and then remove from the freezer.
  4. Add in the crushed graham cracker pieces, and fold them into the mixture.
  5. Cover with plastic wrap, and return to the freezer for 2 more hours or until the ice cream is solid.
  6. When ready to serve, scoop into ice cream bowls or onto ice cream cones. Serve immediately.

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More easy ice cream recipes

Homemade vegan cake batter ice cream
Banana-peanut butter ice cream
Creamy blueberry-lemon ice cream

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