Description
This refreshing Lemonade Ice Cream Pie combines tangy lemon juice, zesty lemon peel, and creamy ice cream for a delightful no-bake dessert. Perfect for warm days, it features a crisp graham cracker crust filled with a smooth blend of lemon and vanilla ice creams, topped with whipped cream and fresh lemon slices for a burst of citrus flavor.
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
- Fresh lemon slices, for garnish
Instructions
- Mix lemon base: In a medium bowl, combine the fresh lemon juice, lemon zest, and sweetened condensed milk. Stir until well combined to create a tangy and sweet lemon base.
- Incorporate ice creams: Add the softened lemon ice cream and vanilla ice cream to the lemon mixture. Mix thoroughly until the blend is smooth and fully incorporated, ensuring a creamy and consistent texture.
- Fill the crust: Pour the ice cream mixture into the graham cracker pie crust and smooth the top evenly with a spatula for an even finish.
- Freeze the pie: Cover the pie with plastic wrap to prevent freezer burn and freeze it for at least 4 hours, or until the filling is firm and sliceable.
- Garnish and serve: When ready to serve, top the pie with whipped cream and decorate with fresh lemon slices to add a fresh burst of citrus aroma and visual appeal.
Notes
- For best results, soften ice creams slightly at room temperature before mixing to ensure easy blending.
- You can substitute whipped cream topping with dairy-free alternatives for a lactose-free version.
- Ensure the pie is fully frozen before slicing to maintain clean cuts and prevent melting.
- Use fresh lemons for optimal flavor in juice and zest.
