Lemon meringue ice cream cake

Lemon meringue ice cream cake

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(47 ratings)

Prep: 20 mins - 30 mins Plus at least 4 hours freezing time


Serves 8
This looks and tastes so good people will never believe it only takes 20 minutes to put together

Nutrition and extra info

  • Freezable

Nutrition: lemon meringue ice cream cake

  • kcal464
  • fat26g
  • saturates14g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein5g
  • salt0.51g
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  • bought slab of madeira cake
  • 8 meringue nests
  • 500ml tub crème fraîche
  • jar of good quality lemon curd
  • red summer berries to decorate


  1. Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.

  2. Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don’t stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.

  3. When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

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Comments, questions and tips

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21st Apr, 2011
I tried this with sponge fingers dipped in orange juice then used half mascarpone cheese and half creme fresh with homemade lemon butter. I used a oblong spring form cake tin which cut really well. The film crew I served it to loved it.
3rd Apr, 2011
Yummy, yummy, yummy. Takes 5-10 minutes to make and can be made well in advance. Thinking of making one to have in the freezer, except that I would probably eat it long before we had any guests!
15th Feb, 2011
Delicious, made it for a dinner party and guests loved it, i added home made lemon syrup before serving!! excellent!!
20th Jan, 2011
It is very simple but maybe thats what makes it great! I made this as a reccy for a dinner i'm holding for my in-laws and it was a great success! My husband thought it was great and that I must have spent ages in the kitchen! Will definitely make this for my dinner and serve with a raspberry coulis or something similar.
15th Oct, 2010
I have made this on numerous occasions now. I found 15 minutes is about the right time in the summer months. However I occasionally take it from the freezer towards the end of the main meal and that works well too. Everyone who has eaten it before - always asks for it when they come for a meal. I have given this to many friends and family. I will try and do it in a loaf tin as suggested for a change. As we live in France - Lemon Curd is not sold here, I get it from UK. I will try a variation as suggested.
13th Jul, 2010
Made this last night. The meringues melted before the thing was frozen and it was hard to ditinguish between meringue and frozen cream. It was also a bit on the sweet side. Next time I'll not break the meringue pieces up so small. Maybe quarter the nests?
24th Jun, 2010
Hello I live in Greece & can not get creme fraiche could I use cream cheese like philly Look forward to hearing from you Elaine Thornton
30th Apr, 2010
Made this for a dinner party found it very disappointing
24th Apr, 2010
I make this sweet frequently as it keeps in the freezer very well. Sometimes I mash some raspberries with icing sugar and put on the top.
hoffaster's picture
23rd Apr, 2010


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