This no-churn Lemon Meringue Ice Cream is a creamy, zesty twist on the classic dessert—swirled with lemon curd and chunks of meringue. A refreshing, crowd-pleasing treat that's easy to make!
Another crowd favourite is our No Bake Passionfruit Tart.
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You're in for a treat with this recipe.
My Mum first made it for me years and years ago - a recipe given to her from her Sister in Spain.
It has since become a family favourite whipped up at most celebrations.
Why make this recipe?
- It's irresistible. Honestly it's so so delicious I can never resist going back for seconds.
- Simple to make - I'll give you a hack to make it even easier if you're short on time.
- Great for entertaining - you can make it in advance and even do individual serves (or iceblocks!).
- Not too heavy - as desserts go it feels (I won't say it is though) nice and light thanks to the hit of lemon.
- No special equipment - you don't need an ice cream maker to make this ice cream!
Ingredients
To make lemon meringue ice cream you will need just a few simple ingredients:
- Meringues - you can make your own or use store-bought
- Vanilla ice cream
- Plain yoghurt - Natural or Greek will work.
- Cornflour
- Lemons - you will use the juice and zest
- Sugar - we used raw but caster sugar is fine too.
Instructions
All you need to do to make lemon meringue ice cream is whip up the quick lemon sauce (there's a little hack in the variations) & leave it to cool slightly.
Then crumble the meringues into a bowl and stir through the softened ice cream, yoghurt and lemon sauce.
Freeze in a container, tin or individual cups.
Variations
Lemon sauce
Instead of making the lemon sauce on the stove you can do it in the microwave.
Zap the sugar and lemon juice for 30 seconds at a time, stirring after each one, until the sugar has dissolved.
Add the corn flour (mixed with a little lemon juice) and stir it in. If it's not thick enough you can microwave it again 30 seconds at a time until it thickens enough to coat a spoon.
If you don't have time to make the lemon sauce (or can't be bothered), you can use store-bought lemon curd instead.
Flavour
You could substitute the lemon for lime or orange for a different flavour.
Serving
Sauce
Now this is going to sound very strange I know but we LOVE this served with warm chocolate sauce.
Don't mock it until you try it. It's one of the most delicious desserts I know.
I even requested it for dessert instead of cake for my 40th Birthday.
If you don't have time to make the chocolate sauce recipe, I sometimes put equal amounts of chocolate (dark or milk but I prefer dark) and cream in a heat-proof jug and microwave for 20 seconds at a time, stirring between, until it is nice and smooth.
My son made it himself the other day with leftover Easter eggs.
Options
We have made this recipe to serve in a lot of different ways:
- In a cake tin - line any cake tin with plastic wrap and spoon the mixture in & flatten. Turn it out onto a cake plate to serve.
- Individual - divide the mixture between individual plastic ramekins (plastic is much easier to get it out of) then turn out onto plates to serve or serve with a spoon.
- Ice block style - spoon the mixture into iceblock moulds and put a paddle pop stick in the top. Once frozen, for something super special you could dip each one in melted chocolate then pop back in the freezer.
Storage
Store in an airtight container in the freezer and serve immediately.
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Recipe
Recipe
Lemon meringue ice cream
Ingredients
- 4 large meringues
- 2 L vanilla ice cream
- 200 ml Plain or Greek yoghurt
- 3 teaspoon corn flour
- ¾ cup lemon juice about 4 lemons
- 2 teaspoon lemon zest
- ¾ cup sugar caster or raw
Instructions
- Take the ice cream out of the freezer to soften.
- Place the corn flour and 1 tablespoon of the lemon juice in a small jug or cup (we use a tea cup) and stir to combine.
- Place the remaining lemon juice and sugar in a saucepan (see notes) and stir without boiling, stirring until the sugar has dissolved.
- Pour in the corn flour mixture and whisk until it thickens.
- Remove from the heat and leave to cool.
- Crumble the meringues into a large bowl then stir through the softened ice cream, yoghurt, lemon sauce and lemon zest.
- Place into your desired container to set in the freezer.
- Serve straight from the freezer.
Notes
Nutrition
Claire says
So good I requested it for dessert for my 40th Birthday instead of a cake!