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4.5 from 18 votes
Lemon Meringue Pie Ice Cream (No Machine)
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!

Course: Dessert
Cuisine: American
Servings: 3 pints
Author: Gemma Stafford
  • 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)
  1. 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.
  2. Turn off the machine and pour the condensed milk into the whipped cream.
  3. 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.
  4. Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  5. Add in the lemon curd and give it a good mix to distribute it in the base.
  6. Stir in the meringue and cookies.
  7. Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.