This is the best lemon meringue pie ice cream! It’s creamy and bright, with tangy citrus zing and soft sweet notes that capture the classic pie experience in frozen form, all thanks to simple ingredients you already have in your pantry.

Are you on team creamy ice cream or team tangy dessert? I have real trouble picking sides, but if I absolutely had to, I’d probably pick this lemon meringue pie ice cream. It’s just a little extra special! And when it’s done right, with fresh citrus flavor and a balanced sweet finish, there’s just nothing better on a hot day.

This lemon meringue pie ice cream has such incredible flavor all on its own thanks to the fresh lemon and creamy base, but I still recommend serving it with all the fun toppings. My favorite way to enjoy it is with a dollop of whipped cream, a sprinkle of crushed graham crackers, and a drizzle of lemon curd.

Ingredients in Lemon Meringue Pie Ice Cream

This ingredient setup keeps the flavors bright while building a creamy, smooth texture.

How to make Lemon Meringue Pie Ice Cream

This recipe feels simple and comes together step by step without much effort.

1. Whip the cream

Start by pouring cold heavy cream into a large bowl. Beat it until soft peaks form. The cream should hold its shape but still feel light and airy. This step builds the base texture of the ice cream.

2. Mix the base

In another bowl, combine sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Stir until smooth and well blended. The mixture should taste bright and slightly tangy.

3. Fold everything together

Gently fold the whipped cream into the lemon mixture. Use slow movements so the air stays in the cream. This keeps the ice cream light instead of dense.

4. Add texture

Sprinkle in crushed biscuits and meringue pieces. Fold them in lightly so they spread throughout the mixture without breaking down too much. This adds contrast in every bite.

5. Transfer and freeze

Pour the mixture into a freezer-safe container. Smooth the top and cover it tightly. Place it in the freezer for at least 6 hours or until firm.

6. Let it soften before serving

Take the ice cream out a few minutes before serving. This makes it easier to scoop and helps bring out the full flavor.

How to serve Lemon Meringue Pie Ice Cream

Right out of the freezer, scoop the ice cream into bowls or cones and enjoy it as it is. The creamy texture and lemon flavor already feel complete on their own.

For a more dessert-style presentation, add extra crushed biscuits or a few meringue pieces on top. This gives a nice mix of textures and makes it look more like a pie-inspired treat.

If you want something a little extra, serve it with a thin slice of lemon or a light drizzle of lemon syrup. I like doing this when serving guests because it adds a fresh touch without much effort.

Recipe Tips

Use cold cream when whipping so it forms soft peaks easily and holds air better. This helps the ice cream stay light.
Fold gently when combining mixtures. Rough mixing can knock out the air and make the texture dense instead of smooth.
Taste the lemon base before mixing with cream. Adjust the lemon juice slightly if you want it more tangy or mild.
Do not skip the resting time in the freezer. Proper freezing gives the ice cream its firm yet creamy consistency.
Add biscuit and meringue pieces at the end so they keep their texture and do not dissolve into the mixture.