Dairy Free Lemon Meringue Pie Ice Cream

Enjoy classic pie flavor in a refreshing frozen dessert. It delivers a wonderfully bright and crowd-pleasing treat for any occasion.

Prep Time 25

Cook Time 15

Total Time 40

Servings 8 servings

Calories 453 kcal

For the Lemon Curd

For the Lemon Base

For the Mix-Ins

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.
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.
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.
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.
Spread one third of the ice cream into a 9x5-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.
Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Serving: 1servingCalories: 453kcalCarbohydrates: 53gProtein: 4gFat: 25g

Course Dessert

Cuisine American

Keyword dairy free, frozen dessert, lemon ice cream, lemon meringue pie

Let us know how it turned out!