Description
A refreshing and tangy Lemonade Ice Cream Pie featuring a crisp graham cracker crust filled with a creamy blend of lemon and vanilla ice creams, enhanced with fresh lemon juice and zest. Perfect for a cool, summery dessert that’s easy to prepare and satisfying to serve.
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, for topping
- Fresh lemon slices, for garnish
Instructions
- Combine lemon mixture: In a medium bowl, mix together the fresh lemon juice, lemon zest, and sweetened condensed milk until fully blended to form a smooth, tangy base.
- Incorporate ice creams: Add the softened lemon ice cream and vanilla ice cream to the lemon mixture, stirring until everything is well combined and smooth.
- Fill crust: Pour the creamy ice cream mixture into the graham cracker pie crust, smoothing the surface evenly with a spatula to create a neat layer.
- 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 set.
- Serve with toppings: Before serving, top the pie with whipped cream and garnish with fresh lemon slices for added visual appeal and a burst of fresh flavor.
Notes
- Make sure the ice creams are softened before mixing to ensure a smooth, easy-to-combine filling.
- The pie can be frozen for longer than 4 hours if needed; allow it to sit at room temperature for a few minutes before serving to soften slightly.
- For an extra zing, sprinkle a little additional lemon zest on top of the whipped cream garnish.
- You can substitute the graham cracker crust with a gluten-free alternative if desired.
