Lemonade Ice Cream Pie Recipe
Lemonade Ice Cream Pie is the ultimate frozen dessert when you crave something bright, sunny, and impossibly creamy on a hot day. Imagine a buttery graham cracker crust filled with the dreamiest, tangy lemon ice cream, all topped off with clouds of whipped cream and a sparkle of lemon zest. It’s a pie that asks for minimal effort, delivers max refreshment, and tastes like childhood summers and the best backyard gatherings rolled into every chilly, lemony bite.
Ingredients You’ll Need
Creating this Lemonade Ice Cream Pie couldn’t be more approachable, thanks to a handful of staples that each play a starring role. The crust brings crunch, while the filling is an irresistible blend of creamy, tart, and sweet—balanced with a burst of citrusy color.
- Graham cracker crumbs: These offer a classic, buttery crunch, forming the sturdy, golden base for every perfect slice.
- Granulated sugar: Just enough sweetness to highlight the lemon and round out the tart edges.
- Unsalted butter, melted: Helps the crust come together and bakes up with beautiful flavor and structure.
- Vanilla ice cream, softened: The creamy heart and soul of the filling, vanilla gives a smooth backdrop for the lemonade flavors.
- Sweetened condensed milk: Adds sweetness and silkiness, blending wonderfully with the other filling ingredients.
- Frozen lemonade concentrate, thawed: The star player for that puckery-sweet lemon flavor—intense, zippy, and guaranteed to wake up your taste buds.
- Lemon zest: A little goes a long way in providing fresh citrus aroma and a sunshiny kick of flavor.
- Whipped cream, for topping: The finishing flourish; soft, pillowy, and made for swirling.
- Lemon slices, for garnish (optional): Adds a cheerful pop of color and a hint of fresh lemon scent on each serve.
How to Make Lemonade Ice Cream Pie
Step 1: Prep the Oven and Crust
Start by preheating your oven to 350°F. In a medium bowl, combine your graham cracker crumbs, granulated sugar, and melted butter. Mix until everything looks like wet sand—think beach day, but sweeter. Press that mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate, forming your deliciously golden crust. Pop it in the oven for 8 to 10 minutes, just until lightly toasted and fragrant, then let it cool completely on the counter. This is your flavor-packed foundation, so give it a moment to set up before adding the filling.
Step 2: Make the Creamy Lemon Filling
While your crust cools, grab a large mixing bowl and stir together the softened vanilla ice cream, sweetened condensed milk, thawed lemonade concentrate, and lemon zest. The mixture should become smooth, pale yellow, and utterly tempting. Don’t worry if you sneak a taste—you’ll see how bright and crave-worthy this filling is! Keep stirring until everything is totally combined and silky.
Step 3: Fill and Freeze
Pour the lemony filling into your cooled graham crust, smoothing the top with a spatula. Cover the whole thing with plastic wrap to keep it from picking up freezer flavors and slide it into the freezer. You’ll want to let your Lemonade Ice Cream Pie freeze for at least 4 hours (overnight is great too!) until it’s firm and set all the way through. This transforms your creamy filling into sliceable, dreamy pie perfection, ready to cool you off at a moment’s notice.
Step 4: Dress It Up and Serve
Right before serving, pile on the whipped cream and add a scatter of lemon slices if you’re feeling fancy. These finishing touches add drama and a touch of freshness. Slice the pie straight from the freezer—no need to thaw—then serve up and watch the smiles appear.
How to Serve Lemonade Ice Cream Pie
Garnishes
Treat your Lemonade Ice Cream Pie like the showstopper it is by crowning each slice with a generous dollop of whipped cream and a twist of fresh lemon zest. Lemon slices or even a handful of fresh berries lend color and a little extra brightness to every plate.
Side Dishes
This pie loves light companions—think a platter of summer berries, simple shortbread cookies, or a medley of citrus segments. Pair with iced tea or sparkling lemonade for double the refreshing effect, making this a perfect finish for any sunny barbecue or picnic.
Creative Ways to Present
Don’t be afraid to get playful! Try serving mini Lemonade Ice Cream Pie squares in cupcake papers for parties, or top each slice with a drizzle of raspberry sauce for a color-pop contrast. Individual mason jar pies are a charming picnic or cookout treat and keep things extra cute and portable.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply keep your Lemonade Ice Cream Pie in the freezer, well wrapped in plastic or foil, to prevent it from picking up any unwanted flavors. It keeps beautifully for up to a week—though good luck resisting it for that long!
Freezing
This pie is made for the freezer, so you can easily assemble it days ahead of your gathering. For best texture, make sure it’s tightly covered. If you’re prepping far in advance, consider storing garnish elements separately and adding them fresh when you’re ready to serve.
Reheating
No actual reheating required, but if the pie is rock solid, let it sit at room temperature for 5–10 minutes to make slicing easier. Otherwise, serve your Lemonade Ice Cream Pie frozen—it’s meant to be a chilly, refreshing treat!
FAQs
Can I use homemade ice cream instead of store-bought?
Absolutely! If you have your own vanilla ice cream, go right ahead. The key is that it’s softly scoopable for easy mixing. Homemade ice cream brings a lovely, extra-rich flavor to the Lemonade Ice Cream Pie.
What’s the best way to soften ice cream for mixing?
Let the vanilla ice cream sit on the counter for 10–20 minutes until it’s easily stirred but not melted. You want it soft enough to fold into the other ingredients for a smooth filling.
Can I make this pie gluten-free?
Yes! Swap regular graham cracker crumbs for your favorite gluten-free version. Everything else in the Lemonade Ice Cream Pie is naturally gluten-free, so you’ll hardly notice the difference.
What other citrus flavors can I try in this pie?
Try using frozen limeade concentrate for a tangy lime twist, or experiment with pink lemonade concentrate for a hint of berry. The pie is wonderfully flexible to your favorite citrus blends.
Is this pie suitable for kids?
Definitely! Lemonade Ice Cream Pie is kid-friendly and terrific at summer birthday parties or after-school treats. The flavors are familiar yet exciting, with just enough tang to keep things interesting for everyone.
Final Thoughts
Give Lemonade Ice Cream Pie a spot at your next gathering and watch it steal the show with its bright citrus punch and dreamy, creamy filling. It’s simple, stunning, and guaranteed to bring joy to any table—so grab those ingredients and treat yourself to a slice of pure summer happiness!
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Lemonade Ice Cream Pie Recipe
- Total Time: 25 minutes plus freezing time
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the refreshing flavors of summer with this delightful Lemonade Ice Cream Pie. A no-bake treat that combines creamy vanilla ice cream, tangy lemonade, and a buttery graham cracker crust.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 pint (2 cups) vanilla ice cream, softened
- 1 can (14 ounces) sweetened condensed milk
- 6 ounces frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest
For Topping:
- Whipped cream
- Lemon slices for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8–10 minutes. Cool.
- Make the Filling: Combine ice cream, condensed milk, lemonade concentrate, and lemon zest. Pour into crust.
- Freeze: Cover and freeze for at least 4 hours until firm.
- Serve: Top with whipped cream and lemon slices before slicing and serving.
Notes
- For a lighter version, use reduced-fat ice cream and fat-free sweetened condensed milk.
- You can also swap limeade concentrate for a tart lime twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing, No-Churn Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
