Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on Time
15 Mins
Total Time
3 Hours
Yield
Makes about 1 qt.

Lemon Meringue Ice Cream delivers bright citrusy flavor thanks to lemon curd, zest and juice in this homemade frozen treat.

How to Make It

Step 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.

Step 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.)

Step 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. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

Step 4

*Vanilla extract may be substituted.

Step 5

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.

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