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.
Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
8 graham crackers
Pour in the melted butter, sugar, and pinch of salt. Pulse until it comes together and your mixture looks like wet sand.
5 Tablespoons unsalted butter, 3 Tablespoons sugar, pinch of salt
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.
5 oz frozen lemonade concentrate, 4 cups vanilla ice cream, 1 cup Cool Whip
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.