Oh my…. this tastes just like lemon meringue pie!
Lemon Meringue Pie Ice Cream
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I am going to tell you how EASY this is,
but you won’t get it…
until you make it yourself.
This is a no churn, no ice cream maker ice cream.
You heard me, EASY is the key here.
With just a few ingredients and a few minutes this ice cream will be made, then you freeze it for 5-6 hours and enjoy!
Now the flavor here is so fantastic and fresh, you’ll want to hurry up and make a batch!
There are bits of graham cracker crumbs and “meringue” throughout the lemon ice cream. The meringue is actually cut up marshmallow pieces, they are soft and fluffy and totally mimic meringue in the ice cream. Mini marshmallows won’t give it the same effect as they are firm on the outside, so just take a pair of scissors and cut a couple marshmallows into pieces. If the marshmallows are really sticky you can dip your scissors into powdered sugar and dust some over the marshmallow as you are cutting it to reduce the stickiness.
- 2 cups sour cream
- 1-14 oz can Sweetened Condensed Milk
- 1/4 cup lemon juice (fresh squeezed)
- 1/4 cup graham cracker crumbs
- 1 tablespoon butter
- 3 marshmallows
- In a mixer bowl beat the sour cream until smooth, drizzle in the sweetened condensed milk until combined.
- Add the lemon juice and mix thoroughly.
- In a small bowl combine the graham cracker crumbs with the butter until it resembles coarse crumbs.
- Cut the marshmallows with scissors into slices (add powdered sugar if they are very sticky and stick to your scissors)
- In an 8-inch loaf pan:
- layer the ice cream mixture then add a tablespoon of graham cracker crumbs on top and marshmallow pieces.
- Repeat layers.
- Freeze for 5-6 hours
Interested in more LEMON recipes take a look here LEMON RECIPES
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Tricia @ Saving room for dessert says
I am so intrigued by the sour cream / sweetened condensed milk combination – it sounds wonderful and the flavor must be excellent! Very nice recipe Diane – I will have to make this one!
Scott Williams says
Diane, this pie was heavanly and your photos looked great. What kind of camera did you use?
Do you have an approximate yield this recipe produces? Is it one quart, two quart? I don’t need an exact measure, just close would be nice.
This is a small batch and makes about 5 cups of ice cream (an 8-inch loaf pan holds 6 cups and this recipe doesn’t fill it, just by adding the ingredient amounts it’s 5 cups of ingredients) You can double the recipe or multiply it to make the amount you’d prefer.
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I just love how easy this recipe is, the flavor is great!