Lemonade Ice Cream Pie

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

Lemonade Ice Cream Pie is perfect for hot summer days. The tart lemonade flavor is balanced by the sweet graham cracker crust and creamy ice cream base.

slice of lemonade ice cream pie topped with candied lemon strips.

Frozen Lemonade Pie

There are only six ingredients in this super easy Lemonade Ice Cream Pie.

I love a homemade graham cracker crust and they take just minutes to make so I think it’s worth the tiny bit of effort but if you’re in a time crunch (or just don’t feel like turning on the oven), you can totally use a premade crust and then you’ll only need four ingredients.

If you’re in a lemon mood, serve it after lemon chicken piccata.

Why you’ll love this Lemonade Ice Cream Pie

  • It’s refreshing – Cold & creamy, it’s perfect for a warm day.
  • It’s easy – Only 6 simple ingredients.
  • Perfect for lemon lovers – The tart lemonade mixes beautifully with the ice cream for a great balance.
lemonade ice cream pie with a slice missing.

Equipment you’ll need

Pie Plate
Pie Server
Ice Cream Scoop

Lemonade Ice Cream Pie Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Frozen lemonade concentrate – The kind that comes in a tube from the freezer section.
  • Vanilla ice cream – Use a high quality vanilla that you like (I pick Breyer’s).
  • Cool Whip – thawed. You can use Lite Cool Whip or regular.
  • Graham Crackers (or a premade graham cracker crust)
  • Butter
  • Sugar
frozen lemonade pie in a glass pie dish.

How to make a Frozen Lemonade Pie

  1. STEP ONE: The crust. Either make a homemade crust by mixing crushed graham crackers with sugar and melted butter and pressing it into a 9″ pie plate and then baking for about 13 minutes at 325°. Or, you can buy and use a premade graham cracker crust.
  2. STEP TWO: The filling. Mix together the ice cream, lemonade, and thawed whipped topping in a large mixing bowl.
  3. STEP THREE: Assemble and chill. Pour the ice cream mixture into the cooled pie crust, scooping the remaining ice cream to go along the edge. Place into the freezer to chill for approximately 1 hour.
overhead shot of a graham cracker crust in a pie plate next to a pile of lemons.

How to make candied lemon peels 🍋

  1. STEP ONE: Cut three lemons into slices, approximately 1/4″ thick, and remove the pulp. Cut the rings in half so the peels are cut into long strips.
  2. STEP TWO: Add the lemon peel strips and water to a small pan and bring to a boil. Once boiling, drain, fill with fresh cold water, and repeat the process three more times (fresh water, boil, drain, repeat). After the third round, drain the water and set the peels aside.
  3. STEP THREE: Combine 2 cups of cold water with 2 cups of sugar in a small saucepan. Stir to dissolve the sugar and bring to a boil. Reduce the heat to low and then add in the lemon peels and simmer until the pith (the spongy white tissue of citrus fruits) is translucent.

Store the peels in the syrup, refrigerated, or allow them to dry.

Toss the dried candied peels in additional sugar and store in an airtight container at room temperature.


How to store it

Because it is a frozen pie, it will need to be stored covered in the freezer. It will be good for up to a few months, just make sure to wrap it properly so it doesn’t get freezer burn.

How many does a 9″ pie serve?

6 servings come from a 9″ pie. You can expand it to 8 but they’ll obviously be a bit smaller.

Need more lemonade recipes? Try these:

Homemade Old Fashioned Lemonade
Blackberry Lemonade
Starbucks Passion Tea Lemonade

Need more pie recipes? Try these:

Frozen Peanut Butter Pie
Key Lime Pie
Easy Chocolate Cream Pie
Fresh Strawberry Pie

slice of lemonade ice cream pie topped with candied lemon strips.

Lemonade Ice Cream Pie

Melissa Williams
Lemonade Ice Cream Pie is perfect for hot summer days. The tart lemonade flavor is balanced by the sweet graham cracker crust and creamy ice cream base.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 433 kcal


  • 8 graham crackers crushed
  • 5 Tablespoons unsalted butter melted & cooled
  • 3 Tablespoons sugar
  • pinch of salt
  • 5 oz frozen lemonade concentrate thawed
  • 4 cups vanilla ice cream thawed
  • 1 cup Cool Whip thawed
  • candied lemon peels for topping optional


  • Preheat your oven to 325° degrees.
  • Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
  • Pour in the melted butter, sugar, and pinch of salt. Pulse until it comes together and your mixture looks like wet sand.
  • Pour the graham cracker mixture into a 9″ pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
  • Bake for 13-15 minutes or until golden and then remove to a cooling rack.
  • In a large bowl, pour in the ice cream, lemonade, and thawed Cool Whip. Stir gently until it comes together.
  • Pour into the cooled pie crust until full. There will be extra. Put in the freezer to set for at least an hour. I used the excess ice cream mixture to scoop along the edge.
  • Top with candied lemon peels, if desired.
  • Slice and serve.


Store covered in the freezer for up to 3 months.


Serving: 1gCalories: 433kcalCarbohydrates: 56gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 205mgPotassium: 242mgFiber: 1gSugar: 41gVitamin A: 684IUVitamin C: 4mgCalcium: 145mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published July 6, 2016

Super simple Peaches and Cream Ice Cream Pie is made with broiled peaches and creamy vanilla bean ice cream. The perfect dessert for a hot summer day! | Persnickety Plates #SunsOutSpoonsOut #ad

Peaches & Cream Ice Cream Pie

I first shared this recipe on Amanda’s Cookin’.

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mary Frances says

    This looks incredible. Thanks for this easy-to-prepare, no-bake recipe!

    • Alyssa says

      I am a certified babysitter I’d be happy to help u I love kids any age

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

overhead shot of a red white & blue fruit salad.

What I'm Making for Memorial Day 

Steal my exact menu for a delicious holiday

persnickety plates logo.