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Lemon Meringue Ice Cream

Lemon meringue ice cream turns the classic lemon meringue pie into a creamy, no-churn frozen dessert with toasted meringue pieces throughout. Swirls of lemon curd and golden crisp meringue create a bright tangy base with a delightful crunch.
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Prep Time 30 minutes
Cook Time 20 minutes
chilling + freezing 6 hours
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cream
  • 2 cup heavy cream For whipping to stiff peaks.
condensed milk
  • 1 can (14 oz) sweetened condensed milk Helps create a smooth no-churn base.
lemon curd
  • 0.5 cup prepared lemon curd For tangy swirls in the ice cream.
lemon flavor
  • 2 tbsp lemon zest Adds bright citrus aroma and texture.
  • 1 tsp vanilla extract Rounds out the lemon flavor.
  • 0.25 tsp salt Enhances sweetness and tang.
meringue pieces
  • 3 egg whites Use fresh whites for best volume.
  • 0.5 cup sugar For stiff, glossy meringue.
  • 0.25 tsp cream of tartar Stabilizes meringue as it bakes.

Equipment

  • 1 sheet pan

Method
 

Make the toasted meringue pieces
  1. Beat egg whites with cream of tartar until they reach soft peaks, then pause to scrape down the sides for even texture. Look for gentle peaks that fall slowly back into the bowl.
  2. Gradually add sugar while continuing to beat until the meringue forms stiff, glossy peaks. You should see ridges that hold their shape and shine.
  3. Spread the meringue on a sheet pan into an even layer using a spatula, aiming for a thin bake. Let it cover the surface so it can crisp uniformly.
  4. Bake at 225F for 90 minutes until crisp and dry throughout. The surface should look set and lightly golden with no soft centers.
  5. Cool completely, then break the meringue into bite-size pieces for swirls and crunch. Keep pieces varied so you get both larger bites and finer bits.
Assemble the lemon ice cream base
  1. Whip heavy cream to stiff peaks. It should hold firmly and look thick, like soft cloud foam that doesn’t slump.
  2. Whisk sweetened condensed milk, prepared lemon curd, lemon zest, vanilla extract, and salt until smooth. The mixture should look pale and glossy with no streaks.
  3. Fold the lemon mixture into the whipped cream until just combined. Stop as soon as no white streaks remain to preserve airiness.
  4. Layer the mixture into a 9x5 loaf pan, adding broken meringue pieces and extra lemon curd swirled between layers. You should see pale yellow streaks and golden meringue bits throughout.
  5. Freeze at least 6 hours until firm. The top should feel solid and the loaf should scoop cleanly.

Notes

For the cleanest swirls, reserve a few spoonfuls of lemon curd and add it in ribbons between layers before freezing. Store covered in the freezer for up to 2 weeks; the texture is best within the first week. Freezing is recommended (no fridge-only method). For a dairy-light swap, use a plant-based heavy cream alternative that whips to stiff peaks, but keep the condensed milk and lemon curd as written for the right set and flavor.