Lemon Meringue Ice-Creams
Recipe type: Ice-Creams, Popsicles, Gluten Free, Vegan
Prep time: 
Total time: 
Serves: 6-8 regular sized popsicles
  • Biscuit Crumb
  • 100g gluten free plain arrowroot biscuits
  • 2-3 Tbsp coconut oil, melted
  • Ice-Cream
  • 1 cup condensed coconut cream*, may also use regular condensed milk
  • 1½ cups canned full fat coconut cream, chilled, equivalent to 1-2 small cans, using only the thick part of the cream and discarding any liquid. May also use sour cream if not vegan, for extra creamy results.
  • 3 small lemons, peel removed
  • Meringue
  • 2 small egg whites, room temperature
  • ¼ cup caster sugar
  • Equipment
  • 6-hole popsicle mould
  • 6 wooden popsicle sticks
  • Small blow torch
  1. Biscuit Crumb
  2. In a high-speed food processor, crush biscuits until they turn to crumb. Pour into a medium size mixing bowl.
  3. Pour melted coconut oil into the crushed biscuits until the mixture sticks together, keep adding a little more coconut oil until you reach this consistency. Set aside.
  4. Ice-Cream
  5. In a high-speed food blender using the biggest cup, pour in condensed coconut cream and only the thick parts of the canned coconut cream (or sour cream. if using). NOTE: Chilling the coconut cream can for 1-2 hours before using will ensure the cream will rise to the top of the can so you can just scoop out what you need.
  6. Peel lemons and slice them thinly, removing any seeds. Add sliced lemon into the blender with the creams.
  7. Blend on high for 15-20 seconds or until the lemon is dissolved and there are no lumps remaining.
  8. Pour approx. 3-4 tablespoons worth of the lemon cream mixture into your 6-hole popsicle mould. Then sprinkle a layer of crushed biscuit, you want to see the biscuit layer so be a little generous! Fill up the remaining area with more lemon cream mixture and leave a 1-2cm gap from the top, sprinkle another layer of biscuit crumb. Repeat this method for the remaining moulds.
  9. NOTE: If you have any leftover lemon cream mixture, simple pour into a small tupperware container, sprinkle over any leftover biscuit crumb and freeze to enjoy for later. Or if you have more popsicle moulds, make more ice-creams.
  10. Gently place a wooden popsicle stick into the middle of each ice-cream.
  11. Place in freezer and freeze until completely set, 4-6 hours or ideally overnight.
  12. Meringue
  13. Place egg whites into a large, clean, dry mixing bowl. If using a stand mixer, use the bowl it comes with.
  14. Using a hand mixer or a stand mixer with the whisk attachment, whisk egg whites until soft-peaks just form.
  15. Gradually add in the caster sugar, whisking well after each addition until sugar is dissolved.
  16. Whisk egg whites to stiff-peaks. Making sure not to over-mix the egg whites, you don’t want them to break into little lumps. Set aside.
  17. To remove, sit each popsicle mould in a jug of warm water until the popsicles slowly release from the moulds, alternatively, place each one under running warm water until they release.
  18. Dip the tips of the popsicles into the whipped egg whites.
  19. Carefully torch the meringue until golden. Place on a tray whilst you repeat this method with the remaining popsicles.
  20. Serve immediately and enjoy! NOTE: You may remove your popsicles from their moulds and place them on a tray in the freezer for later. Before serving, make the meringue and then dip the popsicles in the meringue and torch when ready to serve.
Store any leftovers, without the meringue on them, in the freezer.
*I get my condensed coconut cream from my supermarket in the Asian food section or next to the coconut creams/milks. You may also use regular condensed milk if you’re not concerned about the dairy.
If you’re not a vegan and not too concerned about the dairy, use sour cream in place of the coconut cream. This will give the ice-cream an extra creamy fluffy texture.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/lemon-meringue-ice-creams/