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Delicious no-churn lemon meringue ice cream with a lemon ice cream, lemon curd, and meringues throughout!
So it’s heading towards the end of Summer and even though I am 100% in love with autumn and winter, I wanted to share another deliciously summer and easy to make dessert and I am in love.
This delicious no-churn ice cream recipe is SO incredibly easy to make, and you are all going to LOVE this recipe!
So, no-churn ice creams are one of those things that I have banged on and on about for a few years now, because I am just so insanely obsessed with them.
I know I spoke about summer above, but I do eat ice cream year round because it’s great on its own, when its hot, or the side to another dessert – it’s an allrounder.
The wonderful thing about a no-churn ice cream is that you don’t need to use anything fancy to make it! No ice cream machine, no cooking a custard mixture first; nothing. It’s a wonderful treat, that is almost dangerous as it’s so easy to make.
One thing I will say about a no-churn ice cream is that it does set more solid compared to a shop bought ice cream or similar because of the differences in ingredients, but all you need to do is take it out the freeze 5-10 minutes before you want it and it’s perfectly scoopable.
So of course the main idea of the this lemon meringue ice cream is the lemon side of things – some people may not want to include the meringue and just have a delicious lemon ice cream to devour, and that is totally okay.
When you make this lemon meringue ice cream you can use lemon extract, lemon zest & juice, or just use the lemon curd. I found using the lemon extract the best because you don’t risk the lemon ice cream splitting, and I find the flavour comes through much stronger.
I found using lemon curd took the ice cream to another level and just made it more interesting – you can either use shop bought or you can use my homemade lemon curd recipe which works wonders.
So when it comes to the meringue… don’t hate me… but shop bought is easiest and best in my opinion. You can OF COURSE make your own if you want to, but don’t slate the idea of using shop bought. My recipes have ALWAYS been designed to use easy to access ingredients for people, and people who don’t always have the confidence to make homemade meringues for example.
I find the 8-pack shop bought meringues are best as they don’t have the mallow like centre that you often get from homemade meringue – and you want the crunchiness for this recipe – just like with my lemon meringue fudge.
I honestly just crush them ever so slightly with a hand and they break apart – you don’t have to carefully chop them or stress over the sizes of the pieces, just crush and add to the tin!
Ice cream machines
So, even though this entire post is dedicated to the idea of being a no-churn ice cream, you can actually still use an ice cream maker if you have one and want to use it.
You can add the ice cream ingredients into the machine, churn like normal, and then swirl through the lemon curd and meringue as you transfer it to a container.
Tips & Tricks
So when making an ice cream like this, you want to combine the double cream, condensed milk and lemon together until it’s starting to thicken. Don’t worry about it becoming completely thick like whipped cream, as there is a risk that you will over whisk it.
Once combined, I use a 2lb loaf tin for my ice creams (partly because I do have to photograph them, and Tupperware isn’t so pretty), but you want anything that will basically fit it, and then also go in the freezer.
If you want to use lemon zest/juice you can use 1-2 lemons worth of both the zest and juice, but I do find sometimes the flavour isn’t as strong.
Lemon Meringue Ice Cream!
- 600 ml double cream
- 397 g condensed milk
- 2 tsp lemon extract
- 300-400 g lemon curd
- 6-8 meringue nests
- Pour the double cream, condensed milk and lemon extract into a large bowl and whisk together until smooth and starting to thicken
- In layers, pour some of the ice cream mix, spoon on some of the lemon curd, and crush over some of the meringue
- Repeat, swirling each time, until you have use the ingredients.
- I top with some of the lemon curd and meringue pieces
- Freeze for at least 5-6 hours, or until frozen solid.
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