Divinely creamy, tangy, easy-to-make No Churn Lemon Meringue Ice Cream. 3 recipes (+ variations) to choose from, whether with Dairy or as a Vegan Ice Cream.
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No Churn Lemon Meringue Ice Cream… Your Way!
Today’s your lucky day… if you love Lemon Meringue Ice Cream. Because I’m sharing not one, not two, but THREE recipes. All incredible. And all equally easy, no churn recipes… regardless of your dietary needs… We have:
- Standard dairy-based No Churn Lemon Meringue Ice Cream.
- Vegan Lemon Meringue Ice Cream with coconut milk.
- Vegan Lemon Meringue Ice Cream using Coconut Collaborative plant-based ‘Wonderfully Whippable Double Cream’
Actually… Make that 4+ recipes… Because you can also make it as ‘plain old’ Lemon Ice Cream (dairy or vegan)… Just leave out the meringue and the lemon curd!
Either way, it’s zingy and creamy… And refreshing yet decadent… But add meringue and you get little pops of sugar-sweetness. Add lemon curd and you have rich and lightly ‘sticky’ tanginess inter-mingled too. You can even serve it with some Gluten Free Savoiardi Biscuits (Lady Fingers) for the perfect crunch.
I hope you love it as much as we do. xx
What ingredients make dairy No Churn Lemon Meringue Ice Cream?
To make the standard dairy version of my Lemon Meringue Ice Cream, you’ll need the following:
- 1 x 397g can sweetened condensed milk
- 500g/ml double cream
- Lemon Extract
- Lemon Juice
- Limoncello Lemon Liqueur (optional)
- Lemon Curd
- Plain Meringue Nests (or Kisses)
Makes approx. 1 litre ice cream.
What ingredients make Vegan No Churn Lemon Meringue Ice Cream (with Coconut Milk)?
For a standard Vegan version of my No Churn Lemon Meringue Ice Cream, you’ll need…
- 320g (minimum) Vegan Condensed Coconut Milk (depending on brand can size). I use Nature’s Charm brand. Or if in the UK, you also have the option to use Carnation Vegan Condensed Milk which uses gluten free oats in the mix).
- 800 ml (2 standard cans) good quality coconut milk (with minimum 65% coconut extract).
- Lemon Extract
- Lemon Juice
- Limoncello Lemon Liqueur (optional)
- Vegan Lemon Curd
- Plain Vegan Meringue Nests (or Kisses)
Makes approx. ⅔ litre ice cream.
A note on coconut milk
When choosing your coconut milk brand, it is really important to check the percentage of coconut extract in the tin. Whether branded or supermarket, they vary considerably with anything from below 50% to around the 75% mark. The higher the percentage the more coconut-rich solid you will get to make your lemon ice cream rich and creamy. I always use Sainsbury’s own brand, which is at the upper end (75%).
What ingredients make Vegan No Churn Lemon Meringue Ice Cream (with Coconut Collaborative Cream)?
If you haven’t tried the Coconut Collaborative Plant-Based Whippable Double Cream yet, then I urge you to do so. It’s amazing and whips perfectly (way easier than straight coconut milk solids). The resulting ice cream is at least as good as a standard dairy version. Indeed, the cream may just be my new favourite ingredient. For this ice cream, you’ll need…
- 320g Vegan Condensed Coconut Milk
- 400-420g/ml Coconut Collaborative Plant-Based Whippable Double Cream.
- Lemon Extract
- Lemon Juice
- Limoncello Lemon Liqueur (optional)
- Vegan Lemon Curd
- Plain Vegan Meringue Nests (or Kisses)
Makes approx. ¾ litre ice cream.
To make simple No Churn Lemon Ice Cream (Vegan or dairy)
Use the ingredients listed in each of the above versions, but leave out the lemon curd and the meringue.
Or… Add in the curd (but not the meringue) for straight Lemon Curd Ice Cream…
Meringue for Lemon Meringue Ice Cream… What you need to know
If you are not vegan, finding meringue to make my Lemon Meringue Ice Cream is easy… You’ll need the dry type of meringue which is usually sold as either nests or kisses. Remember to check the labels to be sure they are also gluten free if you are Coeliac or avoiding gluten for health reasons.
Or… make your own meringue, using my recipe for Mini Meringue Bites (without the colour!).
If making Vegan Lemon Meringue Ice Cream, then you will need to use plant-based meringues. These are now easier to find in good farm shops, wholefood stores and even in places like Holland and Barrett… With London Apron seeming to be a prominent brand.
Alternatively… They are relatively easy to make (no harder than standard meringue) using a base of aqua faba (the liquid from a can of chickpeas) and sugar. Reliable recipes can be found at lazy Cat Kitchen and Loving it Vegan. (Again… make the meringue without added colour).
Lemon Curd Ice Cream… What you need to know about the Curd
Lemon Curd (made with eggs and butter) is a standard British staple and is widely available in supermarkets. If you can’t find lemon curd where you live, it is easy to make using my Citrus Curd Recipe. Just sub all the juice for lemon.
Vegan curd is much harder to source in shops, so it is likely you will have to make this at home. (Or alternatively, just leave it out and make a plain Lemon or Lemon + Meringue ice cream).
Making Vegan Lemon Curd is easy… I recommend the recipe from Domestic Gothess and Glutarama also has a very simple version.
The Limoncello Liqueur
If you are wondering why I add Limoncello liqueur to my ice cream, there are two reasons…
Firstly, it is an amazing liqueur with a rich lemon flavour that offers extra depth to the dessert.
Secondly, it helps to ensure the ice cream stays soft enough to scoop straight from the freezer. Why? Because adding alcohol lowers the freezing temperature. It nonetheless remains about balance… And while a little of a good thing will take your Lemon Meringue Ice Cream to new heights, too much and the ice cream won’t freeze properly.
Obviously, if you don’t want to add alcohol, or have children who are eating the ice cream then it’s fine to leave it out. But to ensure the ice cream maintains its lemony strength, add a little extra lemon juice in its place.
Don’t worry… It’s Vegan!
How to make Lemon Ice Cream
Did I mention how easy this recipe is? Whether making a dairy or vegan version, it’s a simple case of
- Whisking the creams/milks until they hold their shape…
- Adding the extract, juice and Limoncello (if using) and whisking again.
- And lastly… swirling through the lemon curd and meringue.
Do I need an ice cream maker to make this recipe?
No. Because this is a ‘no churn’ recipe, it is made without an ice cream maker. It also does not require any heating or cooking of ingredients.
What’s the best whisk for making No Churn Ice Cream?
You can make no churn ice cream using either an electric hand whisk or a stand whisk. Don’t try making it with a non-electric whisk however, as the mixture needs a lot of whisking and the power of electric behind it.
I mostly make no-churn ice creams using a robust electric hand whisk. Specifically, a KitchenAid Hand Mixer, which is honestly the best hand mixer I have ever owned. But I also have a KitchenAid Stand Mixer which is fabulous for those days when my arms ache or I can’t be bothered to do it myself.
Ready to make No Churn Lemon Meringue Ice Cream?
And there you have it. Lots of ways to make and tweak my delicious Lemon Meringue Ice Cream to your liking. But whether you make it with dairy cream or alternative vegan ingredients, I promise you won’t be disappointed.
If you do make it, let me know how you got on. You can leave a comment at the bottom, message me on social media and also rate the recipe using the ⭐️ button. And don’t forget to tag me in if you share your creations… on Instagram or Facebook (@glutenfreealchemist).
For lots more ice cream inspiration (no churns are a bit of a speciality here, but we also have some amazing churned ice creams too), check out our dedicated Ice Cream Recipes Index.
For everything else, our main Gluten Free Recipe Index is the perfect place to start your gluten free journey…
All shared with my love
More Lemon Treats on the blog…
No Churn Lemon Meringue Ice Cream (dairy version)
Key equipment
- large bowl
- large air-tight freezer-safe container
- freezer
Ingredients
- 500 ml double (heavy) cream 1g = 1ml
- 397 g sweetened condensed milk equivalent 1 tin – chilled in the fridge overnight
- 3 tsp lemon extract
- 80 ml lemon juice 1g = 1ml
- 85 ml Limoncello lemon liqueur 1g = 1ml (optional – if not using alcohol, add an additional 25 to 30 ml lemon juice)
- 4 tbsp lemon curd or more as preferred
- 3 meringue nests lightly crushed
Instructions
- In a large (preferably chilled) bowl, whisk the double cream, condensed milk and lemon extract until it forms soft peaks.
- Add and beat in the lemon juice and limoncello.
- Add and gently fold in the crushed meringue.
- Lightly swirl through the lemon curd so that it is still visible.
- Transfer the batter to a large, airtight freezer-safe container.
- Freeze for several hours until firm.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
No Churn Lemon Meringue Ice Cream (Vegan Version with Coconut Collaborative Whippable Double Cream)
Key equipment
- large bowl
- large air-tight freezer-safe container
- freezer
Ingredients
- 400 to 420 g Coconut Collaborative Vegan Whippable Double Cream
- 320 ml vegan sweetened condensed coconut milk chilled in the fridge overnight
- 3 tsp lemon extract
- 70 ml lemon juice 1g = 1ml
- 70 ml Limoncello lemon liqueur 1g = 1ml (optional – if not using alcohol, add an additional 20 to 25 ml lemon juice)
- 3 tbsp vegan lemon curd or more as preferred (see main blog post for recipe links)
- 2 to 3 vegan meringue nests (or 4 to 5 vegan meringue kisses) lightly crushed (see main blog post for recipe links)
Instructions
- In a large (preferably chilled) bowl, whisk the vegan double cream, condensed milk and lemon extract until it forms soft peaks.
- Add and beat in the lemon juice and limoncello until thickened.
- Add and gently fold in the crushed meringue.
- Lightly swirl through the lemon curd so that it is still visible.
- Transfer the batter to a large, airtight freezer-safe container.
- Freeze for several hours until firm.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
No Churn Lemon Meringue Ice Cream (Vegan Version with Coconut Milk)
Key equipment
- large bowl
- large air-tight freezer-safe container
- freezer
Ingredients
- 800 ml full-fat canned coconut milk 2 standard cans (with minimum 65% coconut extract solids) – chilled
- 320 g sweetened vegan condensed coconut milk equivalent 1 tin – chilled in the fridge overnight
- 3 tsp lemon extract
- 80 ml lemon juice 1g = 1ml
- 70 ml Limoncello lemon liqueur 1g = 1ml (optional – if not using alcohol, add an additional 20 to 25 ml lemon juice)
- 3 tbsp vegan lemon curd or more as preferred (see main blog post for recipe links)
- 2 to 3 vegan meringue nests (or 4 to 6 vegan meringue kisses) lightly crushed (see main blog post for recipe links)
Instructions
Prepare the Coconut Milks & Equipment
- Ahead of making the ice cream, chill all 3 tins of coconut milk for several hours/overnight. The straight coconut milk will separate whilst chilling.
- Before you begin, ensure your mixing bowl will fit into the freezer (temporarily).
- When thoroughly chilled and being careful not to shake, open up the two cans of straight coconut milk.
- Depending on whether you have opened the can with the cream or liquid layer at the top, either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or carefully scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
Make the Ice Cream
- Whisk the coconut cream with the condensed coconut milk and lemon extract using an electric whisk until airy and thickening. If it feels too loose, chill in the fridge or freezer for 20 minutes and whisk again.
- Add and beat in the lemon juice and limoncello.
- Place the bowl in the freezer for one to two hours (depending on how cold the freezer is) to firm slightly and then remove and whisk again to add air.
- Add and gently fold in the crushed meringue.
- Lightly swirl through the lemon curd so that it is still visible.
- Transfer the batter to a large, airtight freezer-safe container.
- Freeze for several hours until firm.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
I love making no churn ice cream this way. Always such a nice treat but the addition of the Limoncello is lovely. A perfect treat to make for the warm days ahead!
Thank You Tammy. No Churn Ice Cream is the best! xx
What a great idea!! I love lemon meringue! Thanks for sharing at the What’s for Dinner party. Hope your week is great!
Thank you Helen xx