Dairy Free Lemon Meringue Pie Ice Cream

Lemon meringue pie has always been one of my favorite desserts. I love the balance between the tart lemon flavor and the sweet crunch of meringue.

Recently, I wanted to turn those classic flavors into a cold treat, which is how this dairy free lemon meringue pie ice cream came to be.

A lot of people think you need heavy cream to make good ice cream, but that is simply not true. This recipe is completely dairy free, so you can enjoy a rich bowl without feeling weighed down or bloated afterward.

The base stays smooth thanks to coconut milk, and the tart lemon curd swirled throughout brings everything together.

To finish it off, I fold in crisp meringue pieces and graham crackers so every bite tastes just like a slice of pie.

Why This Recipe Is a Keeper

Classic Pie Flavors – You get the exact taste of fresh lemon meringue pie packed into a fun frozen treat.

Super Creamy Texture – Full-fat coconut milk creates an ultra-rich custard base that rivals any traditional dairy ice cream.

Homemade Ribbon Swirls – Tart homemade lemon curd folded into the churned base adds bright bursts of citrus in every bite.

Here’s What You’ll Need

For the Lemon Curd

• 3 Large Egg Yolks
• 1/3 cup Granulated Sugar
• 1/3 cup Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1 pinch Salt
• 3 tbsp Dairy Free Butter, Cubed

For the Lemon Base

• 2 cans (13.5 oz each) Full-Fat Coconut Milk
• 3/4 cup Granulated Sugar
• 2 tbsp Light Corn Syrup
• 1 tbsp Cornstarch
• 1/4 tsp Salt
• 2 tbsp Lemon Zest
• 1/4 cup Fresh Lemon Juice
• 1 tsp Vanilla Extract

For the Mix-Ins

• 1 1/2 cups Store-Bought Meringue Cookies, Roughly Crushed
• 3/4 cup Dairy Free Graham Crackers, Broken Into Small Pieces

How to Make It

Step 1

In a small saucepan, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until thick enough to coat the back of a spoon.

Remove from the heat and whisk in the butter until melted and smooth. Transfer to a small bowl, press plastic wrap onto the surface, and refrigerate for at least 2 hours, until thick and cold.

Step 2

In a medium saucepan, rub the lemon zest into the sugar with your fingertips until fragrant, then whisk in the cornstarch and salt. Whisk in the coconut milk and corn syrup and cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.

Step 3

Remove from the heat, stir in the vanilla, and let cool for 20 minutes. Whisk in the lemon juice, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.

Step 4

Pour the chilled lemon base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.

Step 5

Spread one third of the ice cream into a 9×5-inch loaf pan, then add dollops of lemon curd and scatter over some crushed meringues and graham cracker pieces. Repeat the layers two more times, then gently swirl with a skewer.

Step 6

Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Rub the Lemon Zest Into the Sugar

My favorite trick here is to use your clean fingertips to rub the zest directly into the granulated sugar. You want to keep rubbing until the sugar looks light yellow and smells super strong.

This pulls the natural oils out of the lemon peel so the citrus flavor spreads evenly through the entire ice cream base. If you just whisk it in normally, you miss out on a lot of that bright flavor.

Add the Lemon Juice After Cooling

From my experience, you should never pour the lemon juice into the pot while the coconut milk is still hot on the stove. Cooking high-acid citrus juice with warm coconut milk can make the dairy-free base split and turn grainy.

Letting the cooked mixture cool down for 20 minutes keeps the texture completely smooth. It also preserves that fresh, tangy lemon punch so it tastes bright in the finished dessert.

Choose Full-Fat Canned Coconut Milk

You’ll get the best results if you use canned coconut milk that clearly says full-fat on the front label. Never use the coconut milk sold in beverage cartons from the refrigerated aisle for this recipe.

Carton coconut milk has too much water and will freeze into hard ice crystals. The natural fat in the canned version is what gives this dairy-free ice cream its smooth, velvety texture.

What to Make Next

• Dairy Free Blackberry Eton Mess
• Dairy Free Coconut Key Lime Pie
• Dairy Free Lemon Cream Pie
• Dairy Free Lemon Layer Cake
• Dairy Free Strawberry Shortcake Crunch Ice Cream

Popular Questions

Will this ice cream taste strongly like coconut?

The coconut flavor is very mild because the bold lemon zest and fresh juice naturally balance it out.

You will mostly taste a bright, tangy citrus flavor with a rich and creamy texture.