Introduction
Lemon meringue pie holds a special place in many hearts—bright tang, silky custard, and cloud-like meringue. Now imagine capturing all that, frozen into spoonable ice cream.
This Ninja Creami version blends lemon custard, crust bits, and those airy meringue bubbles into one lip-smacking treat you can whip up at home.
Curious how to freeze pie into ice cream without losing any texture or flavor? Let’s take a scoop-by-scoop journey into your next favorite dessert.
1. Why Transform Lemon Meringue into Ice Cream?
If pie is perfection, why ice cream?
Ice cream brings portable joy—no need for forks or crust flakiness. And frozen citrus cuts rich, giving refreshment. In Creami form, it’s silky custard meets crunchy crust and airy meringue, all in one spoon. It’s a solution-sundae that energizes flavor and convenience.
2. What Makes Ninja Creami Ideal for This Recipe?
Can’t I just blend and freeze pie filling?
You could, but texture suffers. Creami spins frozen bases into luxurious creaminess, controls overmixing, and preserves mix-ins like crust bits. Re-spinning brings back scoopable perfection. It’s pie for the freezer, engineered for pleasure.
3. Ingredients You’ll Need
Base Ingredients:
- 1 cup whole milk
- ¾ cup heavy cream
- ½ cup sweetened condensed milk
- ¼ cup fresh lemon juice + zest from 1 lemon
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Meringue Bubbles:
- 2 egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar
Crust Mix-In:
- ¼ cup graham cracker crumbs
- 2 Tbsp melted butter
- Optional: 2 Tbsp chopped shortbread or pie crust
4. Preparing the Meringue Bubbles
Want true pie vibes? Those airy meringue pieces matter.
- Beat egg whites and cream of tartar until soft peaks.
- Gradually add sugar, whipping to stiff peaks.
- Drop small spoonfuls onto parchment.
- Bake at 200°F for about 1 hour until crisp.
- Cool completely before crumbling into bite-sized pieces.
They bring light, sweet contrast to rich custard.
5. Creating the Lemon Custard Base
Here’s how to customize pie filling for ice cream:
- Whisk milk, cream, sugar, salt, condensed milk until smooth.
- Whisk in lemon zest, juice, and vanilla.
- Taste—should hit bright lemon with subtle sweetness.
- Pour into Ninja Creami pint ≤ fill line.
- Freeze flat for at least 24 hours.
Full freezing ensures silky churn results.
6. Making the Crust Mix-In
Combine melted butter and graham crumbs until moistened. Freeze crumb bits separately for easier Creami mix-in later. These give texture, pie realism, and buttery flavor.
7. Spinning the Ice Cream in Ninja Creami
Remove pint from freezer:
- Lock into Creami base.
- Select Ice Cream function.
- Check the texture—crumbly? Add 1 Tbsp milk and Re-Spin.
- Repeat if needed for creamy consistency.
Now your base becomes scoop-ready.
8. Adding Crust and Meringue Mix-Ins
After spinning:
- Drop bits of crisp meringue and crust into the ice cream well.
- Lock in and select Mix-In mode.
- This ensures even distribution while preserving crunchy pockets.
The result? Pie flavor in every scoop.
9. Flavor and Texture You’ll Experience
Expect:
- Tangy lemon custard as foundation
- Sweet crunch from crust bits
- Cloud-like meringue bursts
- Creaminess woven through with pie familiarity
It hits all texture cues: smooth, crisp, airy, tangy.
10. Customization Suggestions
Want to personalize? Try these tweaks:
- Extra lemon pop: Add more zest or a teaspoon of lemon extract
- Berry swirl: Dollop in raspberry coulis and swirl before mix-in
- Herbal twist: Infuse a teaspoon of dried lavender in custard
- Almond crunch: Stir in slivered toasted almonds with crust
- Vegan version: Use coconut cream, aquafaba meringue, and gluten-free crumbs
Pie your way—no rules.
Video:
11. Serving Presentation Ideas
Make it shine:
- Scoop into chilled coupe glasses
- Top with fresh mint and lemon zest
- Drizzle with thin lemon syrup or shortbread crumbs
- Serve alongside a mini tartlet or lemon bar
Visuals amplify flavor expectancy.
12. Storage & Refresh Tips
Leftovers? Keep enjoying:
- Smooth top and reseal pint.
- Freeze immediately.
- Before serving again: let sit ~5 min, then Re-Spin.
Texture returns—no icy surprises.
13. Nutritional Snapshot (Per ½ Pint)
- Calories: ~260–300
- Fat: ~18 g
- Sugar: ~28 g
- Protein: ~3 g
Enjoy as a treat—it’s indulgent yet balanced.
14. Frequently Asked Questions
Q: Can I skip meringue?
A: Yes—though you’ll miss airy sweetness. Use extra crust instead.
Q: My base tastes too sweet—what now?
A: Add more lemon juice or zest to balance sweetness.
Q: It’s icy after spin—why?
A: Ensure full 24-hour freeze and re-spin with a splash of cream.
Q: Can I double recipe?
A: Easily—use two Creami pints for best spinning.
Q: Kids can enjoy this?
A: Yes—no alcohol, just pie flavors.
15. Why This Recipe Belongs in Your Rotation
This ice cream captures your favorite pie while staying freezer-friendly. It’s creative, fun, and features:
- Real meringue without sugar shock
- Tangy custard base
- Crunchy crust bites
- Creami brevity with gourmet outcome
It checks flavor, texture, and creativity boxes.
Conclusion
Lemon meringue pie meets ice cream in this Ninja Creami creation—a dessert that balances tart, sweet, creamy, and crunchy in a single scoop. Frozen pie is no longer fantasy but reality.
With bright lemon custard, crisp meringue bits, buttery crust layers, and the perfect ice cream texture, this recipe transforms simple ingredients into memorable dessert.
Are you ready to scoop the next-level dessert of homemade ingenuity? The Ninja Creami is loaded, your freezer awaits, and your tastebuds are about to thank you.
