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Creamy Lemon Meringue Pie Ice Cream in a bowl with meringue topping

Lemon Meringue Pie Ice Cream

A creamy and refreshing ice cream that combines the tangy goodness of lemon with the sweet fluffiness of meringue, perfect for summer indulgence.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cup lemon juice freshly squeezed
  • Zest of 2 lemons
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup mini marshmallows
Topping
  • as needed Graham cracker crumbs for topping

Method
 

Preparation
  1. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until sugar dissolves.
  2. In a bowl, whisk egg yolks. Gradually pour in the warm cream mixture while whisking to temper the yolks.
  3. Pour the mixture back into the saucepan and cook over low heat until it thickens slightly. Stir in lemon juice, zest, and vanilla.
  4. Remove from heat and let it cool completely.
Churning
  1. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
  2. In the last few minutes of churning, add the mini marshmallows.
  3. Transfer to a container and freeze until solid.
Serving
  1. Serve garnished with graham cracker crumbs.

Notes

For the best texture, store in an airtight container and allow to soften for a few minutes at room temperature before serving. It keeps beautifully in the freezer for up to 2 weeks.