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Ice cream in bowl topped with lemon curd and meringue. Rest of ice cream in loaf tin in the background. Lemon curd and merignue nests also on table.
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No-Churn Lemon Meringue Ice Cream

Discover the ultimate no-churn lemon meringue ice cream recipe! This creamy, zesty treat combines tart lemon and sweet meringue for a refreshing, easy-to-make dessert. Perfect for summer and special occasions.
Course Sweets
Cuisine British
Keyword ice cream, Lemon
Prep Time 10 minutes
Freezing Time: 12 hours
Total Time 12 hours 10 minutes
Servings 12 Servings
Calories 376kcal
Author Donna

Ingredients

  • 600 ml Double Cream
  • 397 ml Condensed Milk
  • 1 Teaspoon Vanilla Extract
  • 160 g Lemon Curd
  • 75 g Meringue I use store-bought nests

Instructions

  • If your lemon curd is firm, stir and bring to room temperature to soften.
  • Place a 2lb loaf tin in the freezer.
  • Pour the cream, condensed milk, vanilla and 2 tablespoons of lemon curd into a large mixing bowl.
  • Whisk on high power for around 5 minutes until it forms thick peaks.
  • Add most of the remaining lemon curd, and crumble in most of the meringue, returning a little of each to top.
  • Fold gently. It’s better to undermix than overmix.
  • Remove the loaf tin from the freezer.
  • Carefully pour the mixture into the loaf tin.
  • Drizzle on the remaining lemon curd and crumble over the remaining meringue.
  • Freeze overnight, or for at least 6 hours.

Video