While I was shopping for cupcakes to chop up and mix into ice cream, I noticed mini lemon meringue pies. It isn’t much of a leap to consider doing the same with a lemon meringue pie.


Start to finish: 1 1/2 hours (10 minutes active)

Servings: 4

1 small (1 pound) lemon meringue pie (or half of a large pie)

1 pint vanilla ice cream, softened enough to mix

Pinch finely ground salt

Pinch cinnamon

Place the pie in a large bowl. Spoon the softened ice cream over it, then sprinkle on the salt and cinnamon. Using a large silicone spatula, carefully stir the pie and ice cream together, breaking up the pie as you mix.

Transfer to a container just large enough to hold the ice cream, then cover tightly with plastic wrap, pressing it onto the surface of the ice cream. Place the ice cream in the freezer until firm, about 1 hour.

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