This frozen lemonade pie with vanilla ice cream is the most refreshing and tasty dessert! Simply made for those hot summer months. The filling comes together with only 3 ingredients and the crust can be store-bought or easily homemade.
Today I'm sharing another delicious and easy summer dessert with you. And, just like my mixed berry slab pie, this one comes together easily and can be customized in different ways. All you need is a little planning ahead since this lemon ice cream pie needs 4-5 hours in the freezer before serving.
Ingredients
for the crust
- graham crackers
- cinnamon
- brown sugar
- unsalted butter
- or use store-bought graham cracker crust instead
for the filling
- cool whip
- vanilla ice cream
- frozen lemonade concentrate (thawed)
- lemon flavoring oil/extract or lemon zest (optional)
- vanilla extract (optional)
See recipe card for quantities.
Instructions
- Preheat the oven to 350 degrees (skip to step 6 if using already made crust)
- Spray a pie plate with non-stick cooking spray and set it aside.
- Place the graham crackers in a large Ziploc bag and seal it. Then using a rolling pin, crush the graham crackers into fine crumbs. You can also use a food blender if you prefer.
- Place the crumbs into a medium-sized bowl and add in the butter, cinnamon, and brown sugar. Combine the ingredients together. Press the crust mixture into the pie plate.
- Put the pie plate into the oven and bake until the crust is done. Approximately 8 to 10 minutes.
- In a large mixing bowl, combine the whipped topping, vanilla extract, ice cream, lemonade concentrate, and a few drops of lemon flavoring oil or extract, and mix everything together. Spread into the prepared pie crust.
- Smooth out and place into the freezer and allow the pie to set. This will take 4 to 6 hours.
Variations
- you can use limeade concentrate and garnish with slices of lime
- you can use a different kind of crust made from vanilla wafers or shortbread cookies
- add some food coloring to turn your pie a little bit more yellow, green, or pink
Equipment
- Medium-sized bowl
- Large mixing bowl
- Pie pan
- Large knife
- Rolling pin
- Ziploc bag
Storage
Once frozen, cover it tightly with foil and store it (uncut) in the freezer for 3-4 weeks. Once cut cover the exposed edges inside with plastic wrap and then tightly cover with foil. This will help prevent freezer burn and will keep the cut pie good for about 2 weeks.
FAQ
A small can of frozen lemonade concentrate holds 6 fluid ounces.
No, store-bought crusts are pre-baked and ready to be filled.
Related
Looking for other recipes like this? Try these:
Lemon Ice Cream Pie Recipe
Make this refreshing summer dessert quick and easy to serve for your next summer BBQ.
Ingredients
- 10 whole graham crackers or 1 ½ cup crushed
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- ⅓ cup or 6 tablespoons unsalted butter, melted
- 4 oz cool whip
- 1 teaspoon vanilla extract (optional)
- 1-quart vanilla ice cream
- 6 oz frozen lemonade concentrate (thawed)
- Lemon flavoring oil or extract (optional)
Instructions
- Preheat the oven to 350 degrees (if using store-bought crust jump to step 6)
- Spray a pie plate with non-stick cooking spray and set it aside.
- Place the graham crackers in a large Ziploc bag and seal it. Then using a
rolling pin, crush the graham crackers into fine crumbs. You can also use a
food blender if you prefer. - Place the crumbs into a medium-sized bowl and add in the butter, cinnamon,
and brown sugar. Combine the ingredients together. Press the crust mixture into
the pie plate. - Put the pie plate into the oven and bake until the crust is done.
Approximately 8 to 10 minutes. - In a large mixing bowl, combine the whipped topping, vanilla extract, ice
cream, lemonade concentrate, a few drops of lemon flavoring oil or extract, and
mix everything together. Spread into the prepared pie crust. - Smooth out and place into the freezer and allow the pie to set. This will
take 4 to 6 hours.
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