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Lemon Meringue Pie Ice Cream (Dairy Free)

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Lemon Meringue Pie Ice Cream

Lemon Meringue Pie Ice Cream
Lemon Meringue Pie Ice Cream

I never thought of ice cream as a health food before but now I do since I make my own.  I start with a dairy free base of coconut milk, but only use the cream that rises to the top, then I add lots and lots of egg yolks, yes egg yolks since I feel they are nutritious and the extra fat adds to the creaminess of the ice cream and then I add sweetness and flavour.  For this ice cream making adventure I modelled my ice cream after my favourite pie, lemon meringue pie, thus creating lemon meringue pie ice cream, mmmmmMMMmmm.

Bowls for Ice Cream
Bowls for Ice Cream

I tried hard to get a picture of the meringue layers but sadly I couldn’t achieve it in time before the ice cream became ice cream soup.  Plus this is finally a homemade ice cream recipe that makes use of the leftover egg whites (bonus!).

Lemon Meringue Pie Ice Cream
Lemon Meringue Pie Ice Cream

Meringue Ingredients

How to make Meringue

*Make this recipe before making the ice cream so it has time to cool.

Preheat the oven to 325 degrees F.

Whip the egg whites and cream of tartar until peaks form.

Add the raw honey and continue whipping until stiff peaks form.

Bake in a dish for 15 minutes or until golden on top.

Allow it to cool and then add it in layers to the ice cream recipe below.

Lemon Meringue Pie Ice Cream Ingredients

  • egg yolks (save the egg whites for the meringue)
  • coconut cream, which is the cream that rises to the top in 2 cans of coconut milk. (Place your coconut milk in the fridge for a few hours to make this happen)
  • lemon juice
  • zest of both lemons
  • raw honey
  • vanilla extract

How to make Lemon Meringue Pie Ice Cream

Mix the ingredients together and pour into an ice cream maker.

Follow the directions for the ice cream maker.

When the ice cream is done churning layer it in a container with a layer of ice cream, then a layer of meringue, then ice cream etc.

When you are ready to eat it, take the ice cream out of the freezer for about 10-15 minutes before scooping. The ice cream is not soft enough to scoop immediately.

More Ice Cream Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Lemon Meringue Pie Ice Cream Recipe

Yield: 1L

Lemon Meringue Pie Ice Cream (Dairy Free)

Lemon Meringue Pie Ice Cream

Ingredients

  • 4 egg yolks (save the egg whites for the meringue)
  • 2 cups of coconut cream, which is the cream that rises to the top in 2 cans of coconut milk. (Place your coconut milk in the fridge for a few hours to make this happen)
  • 6 tbsp fresh lemon juice, (which is 2 lemons)
  • add the zest of both lemons
  • 2 1/2 tbsp raw honey
  • 1 tbsp vanilla extract

Instructions

  1. Mix the ingredients together and pour into an ice cream maker.
  2. Follow the directions for the ice cream maker.
  3. When the ice cream is done churning layer it in a container with a layer of ice cream, then a layer of meringue, then ice cream etc.
  4. When you are ready to eat it, take the ice cream out of the freezer for about 10-15 minutes before scooping. The ice cream is not soft enough to scoop immediately.

Notes

This recipe makes enough ice cream for a 1 litre container.

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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