Lemon meringue ice cream
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.
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Servings: 20
Calories: 155kcal
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
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.
Nutrition
Serving: 125ml | Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 50mg | Potassium: 139mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 0.1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
