Lemon Cream Pie Ice Cream: Creamy lemon ice cream with bits of graham cracker crust and toasty meringue throughout is sure to please all lemon and lemon pie lovers!
Hey there! Just popping in briefly to tell you about this Lemon Cream Pie Ice Cream before moving on to some less pleasant tasks, such as cleaning the bathroom… :~P
I’ve decided that someday I’m going to come out with a cookbook entitled: 101 No-Churn Ice Cream Recipes. (Like my super original title?) And it will be filled with all sorts of fun -and easy, must have easy – no-churn ice cream combinations.
In all seriousness though, I don’t know what it is about this ice cream that get’s me so excited, but it does. The base recipe is like a blank canvas and your imagination the tools to create the most beautiful and palatable work of art. This particular ice cream recipe makes my seventh on SD – all of which have used this simple base (excluding this frozen custard recipe).
The lemony combination got rave reviews from my taste testers and my mom marked it as one those desserts that would be hard to stay out of. So lemon lovers, this recipe’s for you!
When mom asked me how I came up with this particular combination, I really couldn’t give her an answer. I remember putting together the different elements in my mind, but how I arrived at the decision for a lemon cream pie flavor is a complete blank in my memory! So many thoughts run through my head on a daily basis that it’s a little hard to remember where one particular thought began or came from, LOL. Regardless though of how I came up with this – who knows, maybe I saw something similar somewhere once – it’s here and I’m super thrilled to share it with you now.
It does involve a few more steps than usual, but none of them complicated. And if you desire to make things even easier and less time consuming, I’m sure a store-bought graham cracker crust would work fine (as opposed to making your own) and also, don’t feel like you have to toast the meringue – this is more of a fun step than a necessary one and you’ll be perfectly fine skipping it.
This recipe begins begins with a creamy lemon base and is filled with little chunks or graham cracker crust and bits toasty Swiss meringue throughout – so good and very refreshing; perfect for Spring!
I hope you enjoy this recipe as much as my family did and as much as I enjoyed making it!
1 C. graham cracker crumbs (about 9 whole graham crackers, if you’re grinding your own)
4 tbsp. butter, melted
1 tbsp. granulated sugar
2 large egg whites
½ C. granulated sugar
2 C. (1 pint) heavy whipping cream
1 (14 oz) can sweetened condensed milk
6 tbsp. fresh lemon juice
1 tsp. vanilla extract
2 tsp. freshly grated lemon zest
Preheat oven to 325° F.
Line an 8x8 baking dish with foil and spray lightly with cooking spray; set aside.
Add graham cracker crumbs and sugar to the bowl of a food processor and pulse briefly to combine.
Turn on processor and slowly pour in melted butter (through special opening for pouring) and mix until thoroughly combined. You may have to stop and scrape the sides of the bowl a couple of times to ensure the butter get’s mixed in properly.
Press mixture across the bottom of the pan (it doesn’t have to be perfectly even).
Bake for 12 minutes, or until firm and a bit crisp (you want the crust to be a bit crispier than usual).
Remove crust from oven and place the dish on a wire rack to cool.
While crust is cooling, make meringue.
For the meringue:
In the bowl of a stand mixer fitted with the whisk attachment, briefly whisk together the egg whites and sugar to combine.
Place the bowl over a small pan of simmering water, making sure the bowl does not directly touch the water, and whisk constantly until the mixture reaches 160° F. or until sugar is completely dissolved and mixture is warm to the touch, about 3-5 minutes.
Transfer bowl back to mixer and whisk on high until stiff peaks form and mixture is thick and glossy, about 5 minutes.
Transfer meringue to a cookie sheet and spread into a rough circle that is about 9-10” round.
Using a kitchen torch, torch the top of the meringue to desired toastiness, making sure to avoid touching the pan with the flame as little as possible. (See note below!)
Wash the bowl and whisk attachment.
For the ice cream:
Break crust into small chunks/crumbles and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until it reaches stiff peaks.
In a large bowl using a rubber spatula, stir together sweetened condensed milk, lemon juice, and vanilla.
Carefully fold in whipped cream, lemon zest, and crust crumbles.
Pour into a freezer safe container (I use a 9x4 ½:” loaf pan).
Dollop meringue on top and swirl with a knife to incorporate.
Cover tightly with foil and freeze 4-8 hours, or until firm.
If you do not have a kitchen torch, you might could place the pan under the broiler briefly to brown. If you do this please keep a VERY close eye on it - I wouldn't leave it in longer than 30 seconds.
You could also skip this step - it will be just as tasty, I assure you! It's seriously not necessary.