Lemon meringue pie ice cream sandwiches

Lemon meringue pie ice cream sandwiches recipe

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A few savvy supermarket shortcuts makes these impressive ice cream sandwiches easy to whip up for a summer party crowd. Tangy lemon curd, sweet raspberries and crisp meringues are an easy way to jazz up vanilla ice cream, all sandwiched between buttery Viennese thins for a handheld sweet treat. See method

  • Makes 20
  • 30 mins to prepare, plus overnight freezing
  • 138 calories / serving

Ingredients

  • 500ml tub Tesco Finest Madagascan vanilla ice cream
  • 1 lemon, zested
  • 
5 mini meringues, roughly crushed
  • 150g Tesco Finest lemon curd
  • 8 raspberries, roughly chopped
  • 2 x 125g boxes vanilla Viennese biscuit thins

Each serving contains

  • Energy

    575kj
    138kcal
    7%
  • Fat

    7g 10%
  • Saturates

    5g 23%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 16.3g Protein 1.5g Fibre 0.2g

Method

  1. Working quickly, spoon the ice cream into a 20cm square tin. Stir in the lemon zest and most of the crushed meringues. Spoon over 100g lemon curd and most of the raspberries, then use a spoon to lightly marble through the ice cream. Smooth the top, then drizzle over the remaining lemon curd. Scatter with the crushed meringues and raspberries. Freeze for at least 4 hrs or overnight.

  2. To make the sandwiches, remove the
 ice cream from the freezer. Working 
quickly, stamp out a circle in the ice
 cream using a 4cm biscuit cutter. Keep
 the biscuit cutter in the ice cream,
 then use a palette knife to ease out of 
the tin. Put a Viennese thin on the
 bottom of the cutter, then push the
 ice cream out so it sits on the biscuit. Top with a second biscuit and press
 down a little. Repeat to make 20 
sandwiches. Serve immediately.
See more Summer desserts

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