Lemon Meringue Pie Ice Cream

Lemon Meringue Pie Ice Cream

This lemon meringue pie ice cream is surprisingly easy to make and soooo good! The lemon flavored ice cream is mixed with lemon nilla wafers then layered with lemon pie filling and marshmallow cream.  

Ice Cream Base

We’re going to start by making the ice cream base. First measure your milk and remove about five tablespoons and set aside in a small bowl for later. Pour the remaining milk into a sauce pan with the heavy cream, sugar, dry milk powder, and salt. Warm over medium high heat until it starts to bubble. While its heating up mix the cornstarch with the milk you removed earlier to make a slurry, this is what is going to thicken the ice cream instead of using eggs. Once the milk cream mixture starts to bubble lower the heat to medium and cook stirring occasionally for four minutes. After four minutes add the slurry and cook another minute stirring constantly, you should see the mix begin to thicken slightly. Remove from heat and let chill overnight in the fridge.

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Freeze in Ice Cream Machine

Once your ready to freeze in ice cream maker add the lemon extract and whisk until smooth. Pour into ice cream maker and freeze according to directions. While its churning in ice cream maker measure nilla wafers and break up into quarters.

Add mix ins!

When ice cream is almost done add nilla wafers then stir up marshmallow cream and kind of drizzle in. If your ice cream maker starts to struggle like mind did at this point just turn it off and stir by hand then spoon it into a freezer safe container layering with spoonful’s of the lemon pie filling.

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Freeze at least four hours or overnight and enjoy! 

Print Recipe
Lemon Meringue Pie Ice Cream
Prep Time 15 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Remove about two tablespoons of milk and mix with cornstarch in small bowl and set aside.
  2. In a medium size sauce pan combine milk, heavy cream, sugar, salt, and dry milk. Heat over medium heat until it begins to simmer then stir in cornstarch and milk and cook until slightly thickened.
  3. If you have a stick or immersion blender use it to blend mixture, if not you can use a regular blender just be sure to vent the lid so steam can escape. If not just skip this step.
  4. Pour into storage container and cover then refrigerate overnight.
  5. Once chilled add lemon extract and churn in ice cream maker according to manufactures directions.
  6. Fold in vanilla wafer pieces then gently stir in marshmallow cream and lemon curd or pie filling. Transfer to freezer safe container and freeze at least four hours or overnight.
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