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Lemon Meringue Ice Cream Cake

This Lemon Meringue Ice Cream Cake is awesome!! The tangy Lemon Curd Ice Cream is topped with fluffy meringue; the perfect way to enjoy your favourite pie this summer
Cook Time30 mins
Total Time1 d
Servings: 16
Author: Lisa@mummymade.It



    Biscuit Base

    • 275 grams Biscuits I have used a 2x recipe of Healthy Teddies and measured the 275g. Feel free to substitute with your choice of biscuits
    • 1/3 Cup melted Coconut Oil


    • This recipe will make a little bit more than needed
    • 1/2 Cup Coconut Oil slightly softned (not melted)
    • 1/2 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
    • 4 teaspoons Vanilla Extract
    • 1 Cup plus 2 Tablespoons Arrowroot/Tapioca Flour
    • 2/3 Cup plus 2 teaspoons Coconut Flour
    • 1/2 teaspoon Bicarb Soda
    • Dash Salt

    Lemon Curd Ice Cream

    • 3 Eggs
    • 2 Egg Yolks
    • 1/3 to 1/2 Cup Maple Syrup/Rice Malt Syrup adjust according to taste at the end
    • Zest of 2 Lemons
    • 2/3 Cup Lemon Juice
    • 1/2 Cup Coconut Oil softened slightly
    • 1 Cup Coconut Milk
    • 1 Cup Coconut Cream the thickened cream from an opened can of coconut cream/milk left in the frduge overnight
    • 1-3 Tablespoons of Maple Syrup/Rice Malt Syrup according to desired taste
    • Extra Lemon Zest according to desired taste


    • 4 Egg Whites
    • 1/2 Cup Maple Syrup/Rice Malt Syrup
    • 1 Tablespoon Vanilla Extract



      Biscuit Base

      • Take the 275 grams of biscuits and mix/blend into pieces. Add the coconut oil and blend until combined.
      • Take a 20cm/8 inch round spring form cake tin and line the bottom with baking paper (a normal cake tin can be used but extend the baking paper over the edges of the tin to ensure the cake can be removed).
      • Press the crumbs int the base of the tin and flatten using a glass.
      • Place in the freezer for at least 4 hours.


      • Put all the ingredients into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
      • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
      • If adding optional extras do so now.
      • Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
      • Pre heat the oven to 180C/360F. Line and grease a large baking tray.
      • Take tablespoon amount of dough and form into a ball and place on the baking tray. Flattten the ball with your hand. Repeat with the remaining dough.
      • Place the tray in the oven and bake for 8-10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.

      Lemon Curd Ice Cream

      • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
      • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
      • Add the coconut oil 1 spoonful at a time. Whisk after each addition.
      • Only add the next spoonful once the previous one has combined. Stir regularly.
      • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
      • Taste the mixture and add more sweetner or lemon zest if desired (remembering you will be adding more at the ice cream step). Allow the curd to cool.
      • To make the Ice Cream, add the coconut milk and cream to the lemon curd and whisk to combine. Add the extra sweetner and zest to reach the desired taste.

      If using an Ice Cream Machine

      • Place the mixture in the fridge to cool then add to the ice cream machine and follow their instructions.
      • Once the Ice Cream is made, pour it into the tin with the biscuit base and place, covered, in the freezer for a minimum of 4 hours (overnight is great).

      If using a blender

      • Place the ice cream mixture in a shallow tray and freeze for 4-8 hours. Place the frozen ice cream mixture in the blender and process until a smooth ice cream forms.
      • Once the Ice Cream is made, pour it into the tin with the biscuit base and place, covered, in the freezer for a minimum of 4 hours (overnight is great).

      No Blender

      • Pour the Ice Cream mixture into the tin with the biscuit base and place, covered, in the freezer for a minimum of 8 hours (overnight is great). This method may not be as creamy but still super tangy and delicious.


      • Do not take the ice cream cake out of the freezer until the meringue mixture is ready.
      • Place all the meringue ingredients in a heat proof bowl over a pot of water.
      • Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
      • Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy.
      • Remove the cake tin from the freezer and spread the meringue on top.
      • If desired; use a blow torch to brown off the edges of the meringue. It is still edible and super tasty without this step.
      • Serve immediately.
      • The Lemon Curd Ice Cream Cake needs to be kept in the freezer between serves. It may need to be sat at room temperature for a few minutes to soften the ice cream before cutting and serving.