Description
This refreshing Lemonade Ice Cream Pie is a no-bake, summery dessert that combines creamy vanilla ice cream with tangy lemonade concentrate, folded into fluffy whipped topping and set in a crisp graham cracker crust. Perfect for hot days, it offers a sweet and tart flavor with a creamy texture that melts in your mouth.
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
- lemon slices or zest (optional)
Instructions
- Combine Ice Cream and Lemonade: In a large bowl, mix the softened vanilla ice cream with the thawed lemonade concentrate. Stir thoroughly until the mixture is smooth and fully blended, ensuring a uniform lemon flavor throughout.
- Fold in Whipped Topping: Gently fold the whipped topping into the ice cream and lemonade mixture until well combined, taking care to keep the texture light and airy.
- Fill the Pie Crust: Pour the mixture into the graham cracker pie crust. Use a spatula to spread and smooth the top evenly.
- Freeze the Pie: Cover the pie and place it in the freezer for at least 4 hours, or until it is firm enough to slice cleanly.
- Prepare to Serve: Before serving, allow the pie to sit at room temperature for 5 to 10 minutes so that it softens slightly for easier slicing.
- Garnish: Optionally, garnish the pie with fresh lemon slices or lemon zest to enhance presentation and add a bright citrus aroma.
Notes
- You can substitute pink lemonade concentrate for a colorful twist and a slightly different flavor.
- For a homemade graham cracker crust, mix 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar, press into a pie plate, and chill before filling.
