Lemon Meringue Pie Ice Cream

Ingredients

• 1.5 cup graham cracker crumbs (finely crushed)
• 4 tbsp unsalted butter (melted)
• 2 tbsp whole milk (to bind the graham cracker butter)
• 2 cup heavy cream (cold)
• 14 oz sweetened condensed milk (one standard can)
• 1 tsp lemon extract (do not substitute with lemon juice to avoid curdling)
• yellow food coloring (optional, a tiny bit for color)
• 0.5 cup marshmallow fluff (for swirling)
• 0.5 cup lemon curd (store-bought or homemade)

Steps

1. 1

   Prepare the graham cracker butter by mixing graham cracker crumbs, melted butter, and milk in a small bowl until it forms a soft paste.

2. 2

   Set the graham cracker mixture aside to allow the crumbs to absorb the liquid and firm up while you prepare the ice cream base.

3. 3

   In a large bowl, whip the heavy cream until stiff peaks form.

4. 4

   Gently fold in the sweetened condensed milk and lemon extract until fully combined.

5. 5

   If desired, add a tiny bit of yellow food coloring to the base and stir until the color is even.

6. 6

   In a freezer-safe container or loaf pan, layer the lemon ice cream base with dollops of marshmallow fluff, lemon curd, and the prepared graham cracker butter.

7. 7

   Use a knife or skewer to gently swirl the components together to create a marbled effect.

8. 8

   Cover and place in the freezer for at least 6 hours, or until firm.

Notes

The author specifically notes that lemon extract is used instead of lemon juice because the acidity of fresh juice can cause the cream base to curdle. The graham cracker butter is a key component that provides the 'pie crust' texture.

Nutrition per serving

• dessert
• ice cream
• no-churn
• lemon
• summer
• vegetarian
• frozen