Dessertsbiggerbolderbaking4.6
Lemon Meringue Pie Ice Cream (No Machine)
Learn how to make Lemon Meringue Pie Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and just a few mix-ins. It's easy and delicious!
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
📝 Preparation Steps
1
Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
2
Turn off the machine and pour the condensed milk into the whipped cream.
3
Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
(16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)2 cups(1 can/ 400ml) cold condensed milk (fat-free or regular)14 ouncesvanilla extract (optional)1 teaspoon(3 ½ oz/ 100g) crushed Cookies (graham crackers, digestives etc)1 cup
4
Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
5
Add in the lemon curd and give it a good mix to distribute it in the base.
6
Stir in the meringue and cookies.
7
Place in a large resealable container and freeze at least ⏱️ 4 hours or overnight before eating. Keep for up to 6 weeks.
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