Lemon meringue ice cream

Ice cream laced with lemon curd and crumbled mini meringues = lemon meringue ice cream.

  • 5 mins preparation
  • 5 hrs marinating
  • Serves 8
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Lemon meringue ice cream
  • 600 millilitre thickened cream
  • 200 millilitre sweetened condensed milk
  • 1 cup lemon curd
  • 1/2 x 100g packet mini meringues, roughly crushed
  • waffle cones to serve


Lemon meringue ice cream
  • 1
    In a small bowl, using an electric mixer, beat cream until soft peaks form. Add condensed milk and beat until firm peaks form.
  • 2
    Lightly fold lemon curd and meringues through cream mixture. Pour into a 6-cup freezer container or loaf pan (10 x 20cm), then cover with plastic wrap.
  • 3
    Freeze for 4-5 hours until firm. Remove from freezer 5-10 minutes before serving. Scoop into cones to serve.


Try making other flavours with crushed Oreos or other biscuits, chopped rocky road or your favourite chocolate bar.