Lemon Meringue Ice Cream

This no-churn lemon meringue ice cream tastes like your favorite lemon meringue pie in frozen form, and you don’t need an ice cream maker to make it. It layers a creamy, tangy lemon ice cream with ribbons of zesty lemon curd and crunchy pieces of meringue throughout, so every scoop has that wonderful sweet-tart, creamy-crunchy contrast. It’s made with just a few simple ingredients, whipped together and frozen, no churning, no custard, no fuss. If you love lemon desserts (or lemon meringue pie in particular), this is a must-make summer treat that looks and tastes impressive but couldn’t be easier.

The magic of no-churn ice cream is in the method: whipping double cream with condensed milk creates a rich, scoopable base that freezes smooth and creamy without any special equipment. Add lemon extract for bright citrus flavor, then swirl in tangy lemon curd and crushed meringue as you layer it into the container. As it freezes, you get pockets of sharp lemon curd and crisp-then-chewy meringue running all through the creamy lemon ice cream, exactly like a lemon meringue pie, but frozen and scoopable.

Why this works

A few simple things are what make this ice cream so creamy and flavorful, and they’re worth understanding.

The no-churn base is foolproof and endlessly reliable. Whipping double cream until it thickens, combined with sweetened condensed milk, creates a base that’s rich, sweet, and full of air, so it freezes into a smooth, soft-scoop ice cream without the ice crystals you’d get from a plain frozen mixture. The condensed milk sweetens it and keeps it from freezing rock-hard, which is the whole secret to no-churn. It’s the same simple two-ingredient base that works for almost any flavor, which is why it’s such a handy method to have in your back pocket once you’ve made it a time or two.

Lemon extract delivers bright, clear citrus flavor. A couple of teaspoons of lemon extract infuses the whole base with fresh lemon flavor. (You can also add the zest and juice of a lemon or two for an even more natural, zingy citrus taste.)

Lemon curd adds tangy ribbons throughout. Swirling in lemon curd as you layer the ice cream creates sharp, tangy pockets of intense lemon that contrast beautifully with the sweet, creamy base, just like the lemon filling in a lemon meringue pie. Using a generous amount means plenty of that tart lemon flavor in every scoop.

And crushed meringue is what makes it lemon meringue. Crumbling meringue nests through the ice cream adds the signature sweet, crisp-and-chewy meringue element. As they sit in the ice cream, the pieces stay pleasantly chewy in places and crunchy in others, giving texture and that classic meringue flavor. Layering and swirling everything, rather than fully mixing, keeps distinct ribbons and pockets so each scoop has all three elements.

What goes in

The ingredients split into the ice cream base and the mix-ins.

this now & bake later ❤️

For the ice cream base, you’ll need double cream (heavy or whipping cream), sweetened condensed milk, and lemon extract.

For the mix-ins, you’ll need lemon curd and meringue nests.

A few notes. Use double cream (heavy/whipping cream, with a high fat content) so it whips up and freezes creamy. Sweetened condensed milk is essential to the no-churn method, don’t substitute evaporated milk. Use a good lemon curd (store-bought or homemade), and adjust the amount to how tangy you like it. Meringue nests (store-bought or homemade) are easy to crush in. And for extra fresh lemon flavor, you can add the zest and juice of 1 to 2 lemons.

How to make it

Pour the double cream, condensed milk, and lemon extract into a large bowl. Whisk together until smooth and starting to thicken (it should hold soft ribbons, but doesn’t need to be stiff).

Now assemble in layers. Spoon some of the ice cream mixture into your freezer container, then dot over some of the lemon curd and crush over some of the meringue nests.

Repeat the layers, swirling each time, until you’ve used up all the ingredients.

Finish the top with a little more lemon curd and some crushed meringue pieces for a pretty finish.

Cover and freeze for at least 5 to 6 hours, or until frozen solid.

To serve, let it sit at room temperature for a few minutes to soften slightly, then scoop.

Tips, serving, and storing

A few things help. Don’t over-whip the cream mixture, whisk it just until smooth and starting to thicken so it stays scoopable. Layer and swirl the curd and meringue rather than mixing them fully in, so you get distinct ribbons and pockets in each scoop. And use a freezer-safe container (a loaf tin or tub works well) so it’s easy to scoop later.

A couple more. For the freshest lemon flavor, add lemon zest and juice along with the extract. If you like it extra tangy, use more lemon curd, and if you like more crunch, add extra meringue. And for neat scoops, let the ice cream soften at room temperature for a few minutes before serving, since no-churn ice cream can freeze quite firm.

This ice cream is a showstopping dessert all on its own, scooped into bowls or cones. Serve it topped with extra crushed meringue, a drizzle of lemon curd, a little whipped cream, or some fresh berries for a beautiful finish. It’s perfect for summer, dinner parties, or any time you want a special, make-ahead dessert, and since it’s made in advance, there’s zero last-minute effort.

For storing, keep the ice cream in a covered, freezer-safe container in the freezer, where it will keep well for 3 or more months. Because it’s no-churn, it’s best to let it soften for a few minutes before scooping each time. Keep it well covered to prevent ice crystals and freezer odors. Having a tub in the freezer means an impressive lemon dessert is always ready to go.

This makes about 10 portions. Creamy, tangy, sweet, and full of lemon curd and crunchy meringue, this no-churn lemon meringue ice cream turns a classic pie into the easiest frozen treat, and it’s guaranteed to become a summer favorite.

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