Description
This refreshing Lemonade Ice Cream Pie combines the tangy zest of fresh lemons with creamy lemon and vanilla ice creams in a crisp graham cracker crust. Topped with whipped cream and fresh lemon slices, it’s a perfect no-bake frozen dessert ideal for warm days or summer gatherings.
Ingredients
Scale
Pie Base
- 1 graham cracker pie crust
Ice Cream Filling
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup sweetened condensed milk
- 1 pint lemon ice cream, softened
- 1/2 pint vanilla ice cream, softened
Topping
- 1/2 cup whipped cream
- Fresh lemon slices, for garnish
Instructions
- Mix lemon base: In a medium bowl, combine the fresh lemon juice, lemon zest, and sweetened condensed milk. Stir until the mixture is well combined and smooth.
- Combine ice creams: Add the softened lemon ice cream and vanilla ice cream into the lemon mixture. Mix them thoroughly until fully incorporated and smooth in texture.
- Fill crust: Pour the combined ice cream mixture into the graham cracker pie crust, using a spatula to spread and smooth out the surface evenly.
- Freeze: Cover the pie with plastic wrap to prevent freezer odors and place it in the freezer. Freeze for at least 4 hours, or until the pie is firm and set.
- Serve: When ready to serve, remove the pie from the freezer, top it with whipped cream, and garnish with fresh lemon slices to add a fresh burst of flavor and appealing presentation.
Notes
- For best results, allow ice creams to soften at room temperature about 10 minutes before mixing.
- You can substitute the graham cracker crust with a cookie crust if preferred.
- Ensure the pie is well covered in the freezer to avoid ice crystals forming on the surface.
- Leftover pie can be stored in the freezer for up to one week.
- Refreshing and perfect for summer, this pie requires no baking, making it easy and quick to prepare.
