Lemon Meringue Pie Ice Cream

Oh my…. this tastes just like lemon meringue pie!   

delicious Lemon Meringue Pie Ice Cream @createdbydiane



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!

lemon ice cream no churn

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.

Lemon Meringue Pie Ice Cream


  • 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



lemon no churn ice cream 5 minutes to make


Interested in more LEMON recipes take a look here LEMON RECIPES


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lemon meringue pie ice cream no churn, easy 5 minutes to mkae


  1. 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.

    1. 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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