7.28.2017

Lemon Meringue Pie Ice Cream {dairy + gluten free}

We are loving these fun summer days and hot summer nights. We've spent so much time swimming, playing outside until the sun sets, and just enjoying our time together. The midwestern heat is beginning to get the best of us though, and we've needed some new frozen treats to cool off with!


If I haven't mentioned my love of all things lemon here lately, summer is the perfect time to bring it up again! I love the bright, fresh, tart flavor that lemon adds. It perfectly compliments the sweetness of desserts. This lemon meringue pie "ice cream" has been on my mind for awhile. I'm so glad it turned out just as I had hoped it would.

The perfect vanilla flavor of the So Delicious Dairy Free Coconutmilk Frozen Dessert coupled with tart homemade lemon curd, with pops of soft, sweet marshmallow creme that mimics a meringue pie topping...not to mention the crispy, flaky pieces of pie crust. It's just perfect for these summer days!

I'm sharing this recipe post as part of #FrozenFridays over at Go Dairy Free. Check it out - you'll find lots of super delicious dairy free recipes to try!

Lemon Meringue Pie Ice Cream

1 pint So Delicious Dairy Free Coconutmilk Frozen Dessert, Vanilla Bean flavor, softened
1 recipe Lemon Curd (below), prepared
1/2 cup marshmallow creme (store bought or homemade)
1 gluten free pie crust, prepared, rolled out flat on a baking sheet and baked until lightly golden brown (store bought or homemade)

Lemon Curd:
1 egg yolk
1/4 cup granulated sugar
juice of 2 lemons (about 1/2 cup)
zest of 2 lemons
2 Tbsp dairy free butter substitute
pinch of salt

In a medium saucepan, whisk together the egg yolks and sugar. Turn heat to medium and pour in the lemon juice. Whisk until the sugar dissolves. Add the lemon zest and continue stirring gently until the mixture begins to thicken but not boil.

Remove from the heat and add the dairy-free butter and pinch of salt. Stir until the butter melts completely. Place a mesh strainer over a medium bowl and carefully pour the mixture through the strainer to strain out any lumps. Cover the bowl with plastic wrap and set the curd aside to cool.

Line a loaf pan with parchment paper. Soften the marshmallow creme slightly by microwaving it for 10-20 seconds. Scoop 1/2 of the Coconutmilk Frozen Dessert into the bottom of the pan and spread it out into an even layer. Add 1/2 of the prepared lemon curd in an even layer. Using a tablespoon, scoop a few dollops of marshmallow creme on top. Using a knife, swirl the three layers together. Repeat the layers with the remaining ingredients and swirl again.

Cover the pan with plastic wrap and place in the freezer to set up for about 4 hours (or overnight). While the ice cream is setting up, prepare the pie crust.


If using store bought gluten free pie crust:
Preheat the oven to 350 degrees and bake the pie crust according to package directions. Once it is lightly golden brown, remove from the oven and allow to cool. Once the crust has cooled, break into bite-sized pieces.

If using homemade pie crust:
Preheat the oven to 350 degrees. Prepare the pie crust according to the recipe directions. Roll the crust out flat and place it on a cookie sheet. Bake for 8-10 minutes or until lightly golden brown. Remove crust from the oven and allow to cool. Once the crust has cooled, break into bite-sized pieces.
For a more decorative garnish, roll out the prepared pie dough and cut 1/2 of the dough into triangles. Cut the remaining rolled-out dough into thin strips and place the strips in a lattice pattern on the triangles of dough. Bake as instructed above.

Once the ice cream has set up completely, scoop into bowls. Top with bite-sized pieces of pie crust and serve!

  


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