Lemonade Ice Cream Pie
Lemonade Ice Cream Pie is nearly no bake (it can be if you take a shortcut with store bought crust!) and perfect for hot summer days. The tart lemonade flavor is balanced by the sweet graham cracker crust and creamy ice cream base.
frozen lemonade concentrate
vanilla ice cream
cut into pieces
melted & cooled
candied lemon peels for topping
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 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.
Tried this recipe?
Lemonade Ice Cream Pie https://www.persnicketyplates.com/lemonade-ice-cream-pie/