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Hi Bold Bakers!
What makes up a Lemon Meringue Pie? Lemon curd, meringue and crust, right? Ok, now take my 2 Ingredient No Machine Ice Cream base and mix it all together. The result is Lemon Meringue Pie Ice Cream, a dessert mash up that is second to none.
My Master Recipe for 2 Ingredient No Machine Ice Cream is my go to recipe. For those of you who are not familiar it is simply Whipped Cream and Condensed Milk whipped up to yield you a creamy blank canvas which is your Ice Cream Base.
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Each of my desserts are like my children, you’re not supposed to have a favorite but you secretly do. This flavor is definitely my favorite child.
Once mixed your ice cream takes only 4 hours to freeze and it can be stored in a freezer for up to 6 weeks; that’s if it lasts that long.
Have you seen my other Big & Bold Ice Cream Flavors? You might also like my Cereal Milk, Toasted Marshmallow, Starbucks Mocha Frappuccino and Caramel Corn Ice Cream.
Prep Time 15 mins
Total Time 15 mins
Learn how to make Lemon Meringue Pie Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and just a few mix-ins. It's easy and delicious!
Author: Gemma Stafford
Servings: 3 pints
Ingredients
- 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract (optional)
- ¾ Cup (6oz / 170g) lemon curd
- 4-5 meringue nests , crushed
- 1 cup (3 ½ oz/ 100g) crushed Cookies (graham crackers, digestives etc)
Instructions
Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
Add in the lemon curd and give it a good mix to distribute it in the base.
Stir in the meringue and cookies.
Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.
This Recipe Made By Bold Bakers
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