Lemon Meringue Ice Cream

Lemon Meringue Ice Cream
180 min.
15
180kcal

Suggestions


Indulge in a delightful twist on a classic favorite with our refreshing Lemon Meringue Ice Cream. Perfectly creamy and bursting with zesty flavors, this dessert is a must-try for anyone who loves the sweet and tart harmony of lemon curd paired with the light crunch of meringue cookies. Whether you're hosting a summer gathering or simply looking to satisfy your sweet tooth, this ice cream is sure to impress.

Imagine a warm afternoon, where the sun is shining and the laughter of friends fills the air. What better way to celebrate than with a scoop of this luxurious treat? Our Lemon Meringue Ice Cream blends the richness of cream cheese with the tang of fresh lemon juice and the sweetness of sugar, creating a smooth and luscious base. The addition of crushed meringue cookies adds a delightful crunch, making each bite a textural wonder.

This recipe is not only a feast for the taste buds but also surprisingly easy to make. With just a few simple steps and minimal prep time, you can have this exquisite dessert ready to freeze in no time. Plus, it's designed to serve a crowd—perfect for parties, barbecues, or intimate gatherings. Treat your guests to a dessert that tantalizes their senses; the lightness of the meringue and the brightness of the lemon will leave everyone craving more!

So grab your ice cream maker and prepare to create a memorable dessert that will elevate any occasion. Your Lemon Meringue Ice Cream awaits!

Ingredients

  • 0.5 cup buttermilk whole
  •  grands flaky refrigerator biscuits crushed
  • oz cream cheese softened room temperature
  • 1.5 cups half and half 
  • tablespoons lemon curd 
  • tablespoon juice of lemon 
  • teaspoons lemon zest 
  • 0.1 teaspoon salt 
  • tablespoons cream sour
  • 0.8 cup sugar 
  • 1.5 teaspoons vanilla paste 

Equipment

  • whisk
  • blender
  • plastic wrap

Directions

  1. Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
  2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
  3. Whisk together lemon curd, sour cream, lemon zest, and lemon juice. Swirl lemon mixture and crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving.
  4. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
  5. *Vanilla extract may be substituted.
  6. THE COOKIE: Gingersnaps, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

Nutrition Facts

Calories180kcal
Protein5.28%
Fat51.12%
Carbs43.6%

Properties

Glycemic Index
12.81
Glycemic Load
8.93
Inflammation Score
-2
Nutrition Score
2.1573912890061%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
0.14mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:179.61kcal
8.98%
Fat:10.34g
15.91%
Saturated Fat:5.84g
36.51%
Carbohydrates:19.85g
6.62%
Net Carbohydrates:19.75g
7.18%
Sugar:17.75g
19.73%
Cholesterol:25.56mg
8.52%
Sodium:127.56mg
5.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.4g
4.81%
Vitamin B2:0.11mg
6.65%
Vitamin A:315.53IU
6.31%
Calcium:52.43mg
5.24%
Phosphorus:49.94mg
4.99%
Selenium:2.74µg
3.92%
Vitamin B5:0.21mg
2.06%
Vitamin E:0.3mg
2.01%
Potassium:69.88mg
2%
Vitamin B12:0.12µg
1.99%
Vitamin B1:0.03mg
1.96%
Zinc:0.23mg
1.52%
Folate:6.06µg
1.51%
Vitamin B6:0.03mg
1.39%
Magnesium:5.4mg
1.35%
Vitamin C:0.96mg
1.17%
Vitamin K:1.12µg
1.07%
Source:My Recipes