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.
LEMON MERINGUE PIE ICE CREAM
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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- **FOR USE WITH AP LIFESTYLES** This photo taken July 5, 2009 shows ice cream cake. Instead of ice cream on cake try changing it around with the finished cake in the ice cream. A few colorful, frosted cupcakes mixed into softened ice cream will create a treat you will not soon forget. (AP Photo/Larry Crowe)
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- **FOR USE WITH AP LIFESTYLES** In this July 12, 2009 photo, Lemon Meringue Pie Ice Cream is seen. This recipe is easy to make and give you 2 great tastes in each mouthful. (AP Photo/Larry Crowe)
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