This Lemon Meringue Ice Cream Cake is a refreshing and creamy dessert that will surely impress your guests. The tangy lemon flavor combined with the light and airy meringue creates the perfect balance of sweetness and tartness. This no-bake dessert is easy to make and is the perfect treat for any occasion. It takes about 20 minutes to prepare and serves 8-10 people.

Preparation time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours | Serves: 8-10


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 quart lemon sorbet, softened
  • 1 quart vanilla ice cream, softened
  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  1. In a bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
  2. Spoon lemon sorbet over the crust and smooth it out with a spatula. Freeze until firm, about 30 minutes.
  3. Spoon vanilla ice cream over the sorbet layer and smooth it out. Freeze until firm, about 2 hours.
  4. In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warm.
  5. Remove from heat and beat with a hand mixer on high speed until stiff peaks form. Beat in vanilla extract.
  6. Spoon meringue over the ice cream layer, making swirls with the back of a spoon. Use a kitchen torch to brown the meringue or place under the broiler for a few seconds.
  7. Freeze the ice cream cake for at least 1 hour before serving.

Nutrition Information:

Calories: 380 || Carbohydrates: 48g || Protein: 3g || Fat: 20g || Saturated Fat: 11g || Cholesterol: 45mg || Sodium: 200mg || Fiber: 1g || Sugar: 34g

What I Love About This Recipe?

  1. The combination of lemon sorbet, vanilla ice cream, and meringue creates a delicious and refreshing flavor profile.
  2. This no-bake dessert is easy to make and perfect for special occasions or hot summer days.
  3. The crunchy graham cracker crust adds a nice texture contrast to the creamy layers.
  4. The meringue topping adds a beautiful finishing touch and a hint of sweetness to the dessert.
  5. It can be made ahead of time and stored in the freezer until ready to serve.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the meringue, as it can become dense and lose its fluffy texture.
  2. Make sure the sorbet and ice cream are softened before layering them in the pan to ensure they are spreadable and mix evenly.
  3. Be careful when using the kitchen torch to brown the meringue, as it can burn quickly. Keep a close eye on it while browning.
  4. Allow the ice cream cake to freeze for the recommended times between layers to ensure the layers set properly and don’t mix together.
  5. Store the ice cream cake covered in the freezer to prevent freezer burn and maintain freshness.

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