Description
This refreshing Lemonade Ice Cream Pie combines the tangy zest of fresh lemons with creamy lemon and vanilla ice cream, all nestled in a crisp graham cracker crust. Topped with whipped cream and fresh lemon slices, it’s a perfect no-bake dessert to cool off warm days.
Ingredients
Scale
Pie Base
- 1 graham cracker pie crust
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
- Prepare the lemon mixture: In a medium bowl, combine the fresh lemon juice, lemon zest, and sweetened condensed milk. Stir until well combined to blend the tartness and sweetness evenly.
- Mix the ice cream: Add the softened lemon ice cream and vanilla ice cream to the lemon mixture bowl. Mix thoroughly until smooth and fully incorporated for a creamy, flavorful filling.
- Fill the crust: Pour the combined ice cream mixture into the graham cracker pie crust. Smooth the surface evenly with a spatula to create a neat finish.
- Freeze the pie: Cover the pie with plastic wrap and place it in the freezer for at least 4 hours, or until the filling is firm and sliceable.
- Garnish and serve: Once the pie is set, top it with whipped cream and garnish with fresh lemon slices to add a fresh, decorative touch and extra flavor.
Notes
- Ensure the ice creams are softened before mixing to combine easily without lumps.
- For a stronger lemon flavor, add more zest but be cautious of bitterness.
- Use a good quality graham cracker crust or make your own for better taste and texture.
- To serve easier slices, let the pie sit at room temperature for 5-10 minutes before slicing.
- This pie is a no-bake dessert, so it’s perfect for warm weather or when you want a quick chilled treat.
