Table of Contents
  1. Watch how to make this lemon meringue pie ice cream
  2. Other pie flavored ice creams:
  3. Lemon Meringue Pie Ice Cream Recipe

Ice cream week has become a staple, at least for me. I look forward to this all year and start thinking of flavors and themes way in advance. In fact, I may already have ideas for next year. As you can probably guess, this year is inspired by my favorite pies. I mean, I love pie – all kinds of pie – and it’s really hard to decide my favorite. But this year’s flavors just seemed like amazing ice cream inspirations. As a bonus, these ice creams allow you to have your pie and ice cream, all in one! First up: my lemon meringue pie ice cream!

As per usual, my base recipe is thickened with corn starch. In the past, I made a slurry, waited for the milk and cream to boil then added the slurry. This year, I decided to forgo that step and instead added the cornstarch to the milk base then brought it all to a boil. This worked really well for me. But as a word of caution, if you get little lumps or balls of unincorporated cornstarch, just strain the mixture after cooking.

Watch how to make this lemon meringue pie ice cream

You may think this just sounds like lemon ice cream – which would be good – but you are mistaken. This is amazing. It’s like eating lemon meringue pie that is frozen – refreshingly delicious!

Other pie flavored ice creams:

Make sure to leave me a comment and recipe rating to let me know how this ice cream recipe turns out for you!

Two scoops of lemon meringue pie ice cream on a cone being held in front of a bright yellow background

Lemon Meringue Pie Ice Cream

No ratings yet
Homemade ice cream that tastes like lemon meringue pie? Yes, please! This is a super simple recipe to put together and churn right up!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 5 cups

Ingredients

For the ice cream

  • 1 ¾ cup whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 1 ½ tbsp cornstarch
  • 2 tbsp corn syrup
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 cup lemon curd

For the Swiss meringue

  • 2 egg whites
  • ½ cup sugar
  • ½ tsp salt
  • 1 tsp vanilla extract

Instructions
 

For the ice cream

  • Whisk together the milk, cream, sugar, cornstarch, corn syrup, and salt.
    1 ¾ cup whole milk, 1 cup heavy cream, ½ cup sugar, 1 ½ tbsp cornstarch, 2 tbsp corn syrup, ½ tsp salt
  • Place over medium-high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat.
  • Whisk in vanilla extract and lemon curd. Pass through a strainer if needed.
    ½ tsp vanilla extract, 1 cup lemon curd
  • Cool off slightly, 5-8 minutes.
  • Pour into an airtight container and chill 8-10 hours.
  • To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid stand mixer (affiliate link) with ice cream maker attachment (affiliate link) takes about 20-25 minutes to freeze fully. While freezing, make Swiss meringue.

For the Swiss meringue

  • In the bowl of an electric mixer, combine the egg whites and sugar. Set over a kettle of barely simmering water and add salt.
    2 egg whites, ½ cup sugar, ½ tsp salt
  • Whisk constantly until sugar is dissolved and the temperature reaches 160°F.
  • Remove from heat and place bowl on the mixer fitted with the whisk beater and add vanilla extract.
    1 tsp vanilla extract
  • Beat until the mixture becomes white, voluminous and reaches room temperature, 8-10 minutes.
  • Fold meringue into frozen ice cream and place in the freezer for 4-6 hours.

Nutrition

Serving: 0.5cupCalories: 271kcalCarbohydrates: 38.2gProtein: 3.7gFat: 12.1gSaturated Fat: 7.3gTrans Fat: 0.3gCholesterol: 71.3mgSodium: 279.7mgFiber: 0.1gSugar: 36.5g
Course Ice Cream
Cuisine American
Difficulty Easy
Method Freezing

Get my lemon curd recipe to make along with this ice cream.

I love to use these ice cream tubs to store my ice cream.

Two scoops of lemon meringue pie ice cream on a cone being held in front of a bright yellow background

NOTE: This post contains affiliate links. I make a small commission off each item purchased through the link provided.

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.