Lemon Meringue Baby Ice-Cream Cones

By Dixie Elliott

Lemon Meringue Baby Ice-Cream Cones

Lemon Meringue Baby Ice-Cream Cones

Serves 6-8

  • 1kg thick vanilla custard
  • 100g white meringues
  • 280g jar lemon butter
  • baby ice-cream cones
  • edible silver balls, to decorate
  • purchased baby meringues, to serve


How to make these Lemon Meringue Baby Ice-Cream Cones:

Pour custard into a large bowl. Using your hands, crush meringues over custard. Add lemon butter and stir until well combined. Pour mixture into a loaf pan and freeze for at least 4 hours or until firm.

Remove ice-cream mixture from freezer and churn in a food processor until a smooth mixture forms. Return to loaf pan and refreeze. Using a melon baller 
or small ice-cream scoop, place ice-cream into cones and sprinkle with silver balls. Refreeze standing in glasses or special ice-cream stand. Serve with baby meringues.


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