Description
This refreshing Lemonade Ice Cream Pie is a perfect no-bake summer dessert combining the tartness of lemonade with creamy vanilla ice cream in a crisp graham cracker crust. Easy to prepare and delightfully cool, it’s ideal for warm days and casual gatherings.
Ingredients
Scale
Pie Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 pint (2 cups) vanilla ice cream, slightly softened
- 1 (6-ounce) can frozen lemonade concentrate, thawed
- 1 (8-ounce) container whipped topping, thawed
Garnish (Optional)
- Lemon slices or zest
Instructions
- Prepare Filling: In a large bowl, combine the softened vanilla ice cream and thawed lemonade concentrate. Stir until smooth and fully blended to create a creamy, tangy mixture.
- Fold in Whipped Topping: Gently fold the whipped topping into the ice cream mixture until it is well combined, ensuring a light and fluffy texture.
- Assemble Pie: Pour the combined mixture into the graham cracker pie crust and smooth the top evenly with a spatula.
- Freeze: Cover the pie and place it in the freezer for at least 4 hours, or until the filling is firm and set.
- Serve: Before serving, allow the pie to sit at room temperature for 5 to 10 minutes to soften slightly for easier slicing. Garnish with lemon slices or zest if desired for an extra touch of flavor and visual appeal.
Notes
- You can substitute pink lemonade concentrate for a colorful twist and a slightly different flavor profile.
- To make a homemade crust, mix 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar, then press the mixture into a pie plate and chill before adding the filling.
