Name: Lemonade Ice Cream Pie Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 (6 oz) prepared graham cracker crust; 1 pint (2 cups) vanilla ice cream (softened); 1 (6 oz) can frozen lemonade concentrate (thawed); 1 (8 oz) container whipped topping (thawed); Lemon zest for garnish (optional)

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Get ready for a true slice of summertime joy! Lemonade Ice Cream Pie is the perfect treat for beating the heat: creamy, tangy, sweet, and completely irresistible. This no-bake pie combines the nostalgic zip of icy lemonade with silky vanilla ice cream all nestled in a graham cracker crust—making every bite truly sunshine on a fork. It’s a breeze to whip up, shines as a make-ahead dessert, and is guaranteed to disappear faster than you can say second helping. If you want to impress without the stress, Lemonade Ice Cream Pie delivers every time!

Lemonade Ice Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

Graham Cracker Crust:
- 1 (6 oz) prepared graham cracker crust
Lemonade Ice Cream Filling:
- 1 pint (2 cups) vanilla ice cream (softened)
- 1 (6 oz) can frozen lemonade concentrate (thawed)
- 1 (8 oz) container whipped topping (thawed)
- Lemon zest for garnish (optional)

How to Make Lemonade Ice Cream Pie

Step 1: Blend the Ice Cream and Lemonade

Start by scooping your softened vanilla ice cream into a large mixing bowl, then pour in the thawed lemonade concentrate. Stir them together with a sturdy spoon or a spatula until the mixture turns beautifully pale and dreamy, with no big streaks of ice cream or concentrate left. This step is all about making sure those tangy lemon flavors are woven into every creamy spoonful!

Step 2: Fold in the Whipped Topping

Add the whipped topping to the bowl and gently fold it into the ice cream-lemonade mixture. Don’t rush here; folding keeps the filling light and fluffy. Aim for a uniform, billowy mixture that almost looks too good not to dive into right away.

Step 3: Pour Into the Crust and Smooth

Next, carefully pour the filling into your waiting graham cracker crust. Use a spatula to smooth the top, swirling if you’re feeling fancy. You want the filling to reach every edge, so every bite has that lovely balance of creamy center and crunchy crust.

Step 4: Freeze to Set

Cover your pie with foil or plastic wrap, making sure it’s well-sealed. Let it chill in the freezer for at least 4 hours, or until the entire pie is set firm. This waiting time can feel endless, but it’s essential for that perfect ice cream texture and easy slicing.

Step 5: Slice, Garnish, and Serve

Just before you’re ready to serve, let Lemonade Ice Cream Pie sit at room temperature for 5–10 minutes to make slicing a breeze. Sprinkle with fresh lemon zest if you’d like, then cut into wedges and share the sunshine!

How to Serve Lemonade Ice Cream Pie

Garnishes

The simplest way to elevate Lemonade Ice Cream Pie is with a dusting of fresh lemon zest over the top—each bite will sing with extra citrus brightness! If you’re feeling playful, a few fresh berries (think raspberries or blueberries) or thin lemon slices make for a gorgeous finish. You can even add a sprig of fresh mint for a hint of green and a touch of elegance.

Side Dishes

This pie is a conversation starter all on its own, but if you want to round out your dessert spread, serve it alongside scoops of fresh berries or a fruit salad bursting with seasonal favorites. A handful of crisp almond cookies on the side is fantastic for guests who love a little crunch with their creamy desserts.

Creative Ways to Present

For summer parties or showers, try making mini Lemonade Ice Cream Pies in small tart pans or even in muffin tins lined with cupcake papers—adorable and perfectly portioned! You can also serve slices in chilled bowls topped with extra whipped cream or a drizzle of berry syrup to really wow your guests. Experiment with pink lemonade concentrate for a rosy-hued pie that begs for a photo!

Make Ahead and Storage

Storing Leftovers

Leftover Lemonade Ice Cream Pie should be kept tightly covered in the freezer. Wrap the pie (or individual slices) with plastic wrap or foil, then pop it back in the freezer for up to 1 week. Keeping it well covered will help prevent freezer burn and keep the flavors fresh.

Freezing

Since this dessert is designed to be enjoyed frozen, you can make it entirely ahead of time and stash it in the freezer. It’s a fantastic option for prepping before a big gathering or a sunny afternoon picnic. If making ahead, just remember to add any fresh garnishes right before serving for the best look and taste.

Reheating

No reheating needed—Lemonade Ice Cream Pie is best served icy cold! Just set out the pie at room temperature for a few minutes before slicing. If it’s been in the freezer for a while, give it an extra couple minutes to soften, and you’ll have smooth, perfect slices every time.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! If you prefer homemade whipped cream, whip up about 2 cups and gently fold it into the mixture just as you would whipped topping. It’ll give your Lemonade Ice Cream Pie an even richer, fresher taste and that signature cloud-like texture.

What’s the best way to soften ice cream for this recipe?

Leave your ice cream out at room temperature for about 15–20 minutes until it’s soft enough to stir but not melted. If you’re in a hurry, you can microwave it in short bursts (10 seconds at a time), but be careful not to let it get soupy!

Can I make Lemonade Ice Cream Pie gluten-free?

Yes, it’s easy to make a gluten-free version! Simply use a gluten-free graham cracker crust, which you can find at most grocery stores or make at home using gluten-free graham crackers and butter.

Is there a way to make this dessert dairy-free?

You can experiment with dairy-free vanilla ice cream and a non-dairy whipped topping—many are available at supermarkets. While the texture may be slightly different, you’ll still get that zippy Lemonade Ice Cream Pie flavor.

How do I keep the pie from getting icy in the freezer?

Make sure your pie is tightly wrapped with plastic wrap or foil to keep out as much air as possible, which helps prevent ice crystals from forming. Also, avoid frequent temperature changes by not taking it in and out of the freezer more than necessary.

Final Thoughts

If you’re searching for the ultimate crowd-pleaser that screams summer with every bite, Lemonade Ice Cream Pie is it. Perfect for parties, barbecues, or just because, it’s a sweet treat that’s as fun to make as it is to share. Try it once, and don’t be surprised if it becomes a new favorite in your dessert rotation!

Lemonade Ice Cream Pie Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 4 hours 10 minutes (includes freezing)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing and delightful Lemonade Ice Cream Pie, a perfect no-bake dessert for summer days. This easy-to-make frozen treat combines the zesty flavors of lemonade with creamy vanilla ice cream in a graham cracker crust. It’s a light and luscious pie that will cool you down on a hot day.

Ingredients

Scale

Graham Cracker Crust:

1 (6 oz) prepared graham cracker crust

Lemonade Ice Cream Filling:

1 pint (2 cups) vanilla ice cream (softened)
1 (6 oz) can frozen lemonade concentrate (thawed)
1 (8 oz) container whipped topping (thawed)
Lemon zest for garnish (optional)

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Instructions

Mix Ice Cream and Lemonade: In a large mixing bowl, combine the softened vanilla ice cream and thawed lemonade concentrate. Stir until well blended.
Add Whipped Topping: Gently fold in the whipped topping until the mixture is smooth and fluffy.
Fill Crust: Pour the mixture into the graham cracker crust and smooth the top with a spatula.
Freeze: Cover and freeze for at least 4 hours, or until firm.
Serve: Before serving, let the pie sit at room temperature for about 5–10 minutes for easier slicing. Garnish with lemon zest if desired.