It all started on a sweltering July afternoon in my tiny New York apartment, with the AC working overtime and my herb garden practically begging for attention. There, in the corner, my lemon balm had grown wild, reaching towards the sun like it had a purpose. I snipped a few fragrant sprigs and, feeling inspired, decided to make something sunny, cool, and joyfully zesty: lemon meringue ice cream with lemon balm.
This dessert isn’t just a treat, it’s a whole vibe. Imagine the sharp tang of fresh lemon curd mingling with the sweet crunch of meringue, all folded into luscious whipped cream and finished with a whisper of lemon balm. It’s a slice of sunshine, a creamy homage to one of summer’s finest flavor combos.
Perfect for garden parties, backyard BBQs, or just a Tuesday treat-yourself moment, this no-churn ice cream brings that nostalgic lemon meringue pie feeling, but without turning on your oven.
Table of contents
Why You’re Going to Love This Zesty Beauty
What makes this lemon meringue ice cream with lemon balm so special? So glad you asked:
- No Ice Cream Maker Needed: That’s right, this is a no-churn recipe, meaning you don’t need any fancy equipment.
- The Perfect Balance: Tart lemon curd and zest, light whipped cream, sweet crunchy meringue, and aromatic lemon balm, they play beautifully together.
- It’s Stunning: Slice it like a semifreddo and drizzle with passionfruit. It’s the kind of dessert that gets a lot of “oohs” at the table.
- Easy to Customize: Make it vegan, dairy-free, or even keto with just a few swaps (more on that in a bit).
- Great Make-Ahead Dessert: You can make this the night before and pull it out right before serving.
Dietary Tweaks You Can Make:
- Dairy-Free: Use coconut cream or your favorite dairy-free whipping cream. Check that your lemon curd and meringue are also dairy-free.
- Vegan: Use aquafaba-based meringues, vegan lemon curd, and coconut whip.
- Gluten-Free: Naturally gluten-free unless your meringue or lemon curd has additives, always check labels.
Recipe Card
Lemon Meringue Ice Cream with Lemon Balm
Course: DessertDifficulty: Easy8
servings15
minutes6
hours250
kcalA refreshing no-churn dessert combining zesty lemon, sweet meringue, and aromatic lemon balm.
Ingredients
300ml heavy cream
Zest and juice of 1 lemon
½ cup lemon curd
1¾ oz meringues, crushed
2 tbsp lemon balm, chopped
3 passionfruit (optional)
Lemon balm sprigs to garnish
Directions
- Line the Pan: Line a 1 lb (450g) loaf pan with plastic wrap, leaving extra to hang over the sides for easy unmolding.
- Whip the Cream (5 min): In a large bowl, whip the cream to soft peaks. Don’t overwhip, you want it airy, not stiff.
- Add the Lemon Magic (2 min): Fold in the lemon zest, juice, and half of the lemon curd. You’ll start smelling that bright, citrusy aroma right away.
- Fold in Goodies (2 min): Gently fold in the meringue chunks and chopped lemon balm. The meringue should stay a bit chunky, we want that crunch!
- Layer and Swirl (3 min): Spoon the mixture into the pan in layers, drizzling the remaining lemon curd between layers and on top. Swirl lightly with a knife.
- Freeze (6 hours or overnight): Cover and freeze until firm. When ready to serve, lift it out and slice with a hot knife for clean edges.
- Garnish and Serve (2 min): Spoon passionfruit pulp over the top and decorate with lemon balm sprigs. It’s got that effortless fancy vibe.
Notes
- Use a hot knife for perfect slices.
- Let stand 10 minutes before serving.
- For best results, chill your mixing bowl and beaters for 10–15 minutes before whipping the cream. It helps achieve stable soft peaks faster, especially on hot days.
My Top Tips for a Creamy, Dreamy Result
This recipe is already a breeze, but here’s how to take it to the next level:
- Room Temp Lemon Curds Swirl Better: Cold curd is thick and won’t mix as easily. Let it warm slightly.
- Don’t Overbeat Your Cream: Stop once you hit soft peaks. Overbeaten cream makes the base grainy.
- Chill the Loaf Pan: A cold pan helps the mixture start setting right away.
- Use a Hot Knife to Slice: Run your knife under hot water for clean, bakery-style slices.
Variants to Try When You Want to Mix It Up
There’s a lot of room to play here. Here are a few fun twists:
- Berry Meringue Version: Swap lemon curd for raspberry or strawberry curd. Add a handful of fresh or frozen berries. The tart fruitiness pairs beautifully with the cream.
- Herb Garden Remix: Try swapping lemon balm for basil or mint. Basil gives it an almost savory edge that’s very chef-y.
- Tropical Dream: Add toasted coconut flakes and chopped pineapple chunks. Use lime instead of lemon for a piña colada vibe.
- Citrus Spice: Add a pinch of ground ginger or cardamom. It adds warmth and complexity.
Wrapping It Up: Cool, Creamy, and Oh-So-Lemony!
And there you have it, a no-churn lemon meringue ice cream with lemon balm that tastes like summer sunshine and herbal magic in every bite. Whether you’re hosting a backyard BBQ, planning a weekend brunch, or just need a cool treat after a long day, this frozen dessert brings the perfect blend of tart, sweet, creamy, and fresh.
Still in the lemony mood? Dive into more citrusy goodness! Try this buttery-soft Easy Lemon Cookie Recipe for a zesty bite, or sip your way to calm with a glass of Lemon Balm Lemonade, it’s a warm-weather essential. Curious about the wellness side of lemon balm? Don’t miss this soothing Lemon Balm for Weight Loss Recipe and this refreshing Lemon Balm Water Recipe to help support your healthy lifestyle.
If you give this recipe a go, I’d love to hear about it! Leave a comment below, share your thoughts, or tag us in your kitchen creations, let’s keep the good vibes (and great recipes) going!
FAQs About Lemon Meringue Ice Cream with Lemon Balm
Absolutely! It’s delicious without it, though lemon balm adds a lovely herbal twist.
Store-bought mini meringues or homemade crunchy ones. Avoid soft meringue, it’ll get soggy.
Yes, it adds the signature lemon zing. You can use store-bought or homemade.
Sure! Try lime for tartness or orange for a softer citrus flavor.
Any freezer-safe dish works. Just slice to serve however you like.
Add extra zest or a few drops of lemon extract.
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