No-Churn Lemon Meringue Ice Cream

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Welcome friends! This week I’m sharing an extra recipe for No Churn Lemon Meringue Ice Cream 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 a flavor of ice cream my mom and I used to buy every summer but haven’t been able to find it 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, thanks to Nigella Lawson, 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 🙂

No-Churn Lemon Meringue Ice Cream Recipe

Servings: 12
Active Time: 30 minutes
Total Time: 5 hours, 30 minutes

1 (14 oz/396 g) can sweetened condensed milk (approx. 1 1/4 cups)
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups (16 oz/480 ml) heavy cream, cold
1/2 cup (120 g) Meyer lemon curd (jarred, or homemade from my recipe here)
Approx 1 cup (60 g) vanilla cookies, crushed or chopped

In a medium bowl, whisk together the sweetened condensed milk, vanilla, and salt in a large bowl; set aside.

In the bowl of a stand mixer fitted with the whisk, or in a large bowl with a hand mixer, whip the cream on medium-high speed until firm peaks form, about 4-5 minutes.

Using a rubber spatula, fold about 1/2 cup of the whipped cream into the condensed milk mixture until combined. This is just to lighten up the condensed milk mixture, so don’t worry about overmixing here.

Gently fold the rest of the whipped cream into the condensed milk mixture, until well blended and no streaks of cream remain. Take care to not overmix or you will deflate the whipped cream. 

Pour into a container with a tight-fitting lid, cover, and freeze until mostly solid, about 2 hours total.

After 2 hours, swirl in the lemon curd and cookies with a teaspoon or offset spatula. Place in the freezer again, covered, and freeze until mostly solid and scoop-able, about 3 hours more.

Cooking Notes

Any uneaten ice cream should be stored in the covered container, in the freezer. It should stay fresh for about a month. Any longer than a month, and the ice cream begins to form ice crystals, which isn’t the end of the world, it just changes the texture a bit.

If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.