No Churn Lemon Meringue Ice Cream

Welcome friends! This week I’m sharing an extra recipe with you to use up some of the Meyer Lemon Curd I shared yesterday.

Now, if you don’t feel like making homemade lemon curd, or if you don’t have the time, you definitely still need to make this recipe. Just use some store bought curd, and no one will know the difference.

This recipe all started because of an ice cream my mom and I used to buy every summer but haven’t been able to find in a while. I’ve recreated it to the best of my memory, and I think it’s a good substitute for the real thing! And I didn’t even have to break out the ice cream maker. I think we can call that a win.

So, if you’re looking for a cool, citrusy, and creamy dessert for your next gathering, maybe something to bring to your Memorial Day picnic(?), you should definitely try this recipe. I think you’ll be happy you did ๐Ÿ™‚

Processed with VSCO with preset

No Churn Lemon Meringue Ice Cream (Serves 12)

1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine salt
2 cups heavy cream, cold
1/2 cup Meyer lemon curd (jarred, or homemade from my recipe here)
1 cup vanilla cookies, crushed or chopped

  1. Chill a 9x5x3 metal loaf pan in the freezer for 2 hours.
  2. Meanwhile, whisk together the sweetened condensed milk, vanilla and salt in a large bowl; set aside.
  3. Whip the cream in the bowl of a stand mixer, or with a hand mixer, on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. This is just to lighten up the condensed milk mixture.
  5. Gently fold the rest of the whipped cream into the condensed milk mixture, until well blended and no streaks of cream remain.
  6. Pour into the chilled loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
  7. After 2 hours, swirl in the lemon curd and cookies with a teaspoon. Place in the freezer again, covered, and freeze until mostly solid and scoop-able, about 3 hours more.

Kelly’s Note: The ice cream can be transferred to a container with a tight-fitting lid if you don’t anticipate finishing it all within a couple days. But I really think you should just eat all of it, on the couch with a spoon, right from the pan, because life’s too short.

4 Replies to “No Churn Lemon Meringue Ice Cream”

  1. I love no churn ice cream! I have a few on my blog too if you are curious what I have been up to. I can’t have any chunks in my ice cream so all of my recipes find a way around that. I so wish that I could swallow something chunky because I love pralines and cream. Sadly I have not figured that one out… Yet! lol


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