This. Icebox Lemon Pie Ice Cream!
I do believe my grandmother would be proud of this one. If you are a lemon meringue pie fan, then you will be thoroughly pleased with this recipe. It couldn’t taste anymore like its old-fashioned, classic pie counterpart!
Oh my word, it’s good stuff.
Growing up, this was that lemony tart-sweet flavor that I remember most about the pie, but I had to be a bit difficult and I would leave that soft layer of meringue on my plate. A meringue snob in the making. Ha. Am I the only one that did that?
So, I really do much prefer the crunchy or chewy Meringues any day to that soft fluff! Eww. If you do like that soft fluff, I won’t judge.
Want to know more about those crunchy/chewy meringues? Recently I posted all about how to make them, check out the Meringue recipe here.
I consider this Icebox Lemon Pie Ice Cream recipe to be decadent! It has those lemony bright flavors and a rich, velvety, creaminess that is irresistible. Top it off with a good dose of those bashed up Meringues and a dusting of more buttery graham crackers crumbs and it’s seriously swoon worthy.
Now if you’ll excuse me, I need to sneak another bite.
- 2 Egg Yolks
- 1/2 cup Lemon Juice
- Zest of 2 Lemons
- 1 (14 oz) can Sweetened Condensed Milk
- 1 cup Whipping Cream
- 1/2 cup Milk
- Pinch of Salt
- 1/2 cup Graham Cracker Crumbs
- 4 Tbls Butter
- Meringue Cookies, crushed
- In a small bowl, whisk the Egg Yolks, Lemon Juice & Zest together. Set aside.
- In a saucepan over medium high heat, bring the Milks & Cream to a light boil. Remove from heat.
- Take about 1/2 cup of the heated milk mixture, slowly add to the Egg mixture while continuously. This is to warm up the Eggs before adding to the rest of the milk.
- Now quickly switch to whisking the heated Milk mixture continuously while pouring the the Egg mixture into into the remaining milk.
- Return the combined mixture to cook on simmer while constantly whisking for about 3 - 5 minutes or until it starts to coat the back of a spoon. Remove from heat and place in a bowl half way filled with ice, and slightly larger than your saucepan. Allow to cool for at least 20 - 30 minutes. If mixture has not cooled down enough, you can place in the refrigerator for 1 - 2 hours to continue to chill.
- Don't skip the chilling process, this insures that the freezing time won't take forever.
- While waiting on the ice cream mixture to chill. In a small skillet over medium heat, melt the Butter. Add in the Graham Cracker Crumbs and stir around to coat well and toast for about 1 - 2 minutes or until the crumbs have a sweet smell. Allow to cool.
- Once ice cream mixture is completely chilled, pour into ice cream maker and freeze according to directions.
- Transfer to a freezer safe bowl, add half of the ice cream then a layer of the toasted Graham Cracker Crumbs and repeat once more. Cover and place in your freezer to continue to freeze for 2 - 4 hours longer or overnight to ensure a firmer ice cream.
- Store in an airtight, freezer safe container for up to 1 week.
- To serve, top off with crushed Meringue Cookies and enjoy!
Plan to make the ice cream the day before you plan on serving it. You can make your own Meringue Cookies with my recipe (click here) or use store bought. I usually find them at specialty stores (i.e. World Market or The Fresh Market) around the holidays. Meringues will keep for up to a month in an airtight container at room temp, so keep them on hand for anything from eating them straight or using in this Eton Mess Parfait (click here for recipe) or of course, to top off this gorgeous Icebox Lemon Pie Ice Cream.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.