If you’re looking for that one dessert that feels like sunshine on a plate, Lemonade Ice Cream Pie is it! Creamy, dreamy, and bursting with sweet-tart lemon flavor, this no-bake treat is basically summer reincarnated as a pie. With just a handful of simple ingredients and zero oven time, it’s my secret weapon for everything from backyard barbecues to lazy weeknights when dessert cravings hit. Whether you’re a lemon lover or just in the mood for something a little bit magical, you’ll be amazed at how quick, refreshing, and downright delicious this pie is to make and share.
Ingredients You’ll Need
-
Graham Cracker Pie Crust:
- 1 (9-inch) graham cracker pie crust
Lemonade Ice Cream 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 for garnish (optional)
How to Make Lemonade Ice Cream Pie
Step 1: Blend the Ice Cream and Lemonade
Start by scooping your slightly softened vanilla ice cream into a large mixing bowl. Add the thawed frozen lemonade concentrate, then stir (or use a hand mixer) until the mixture is silky, smooth, and the lemon is fully incorporated. This is where the magic begins—the tart concentrate melts right into the creamy vanilla, creating that unmistakable lemonade flavor.
Step 2: Fold in the Whipped Topping
Now, gently fold in the thawed whipped topping. You want to preserve its light, pillowy texture so your Lemonade Ice Cream Pie stays airy, not dense. Keep folding until no streaks remain and everything is beautifully blended. The color will lighten slightly, hinting at how fluffy it’s going to be!
Step 3: Fill the Pie Crust
Grab your ready-made graham cracker crust (or your homemade version) and pour in the creamy lemon mixture. Use a spatula to smooth the top, making sure it’s even all the way to the edges. This helps each slice look as appetizing as it tastes!
Step 4: Freeze Until Firm
Cover the pie with plastic wrap or the included dome lid, and pop it in the freezer. Let it set for at least 4 hours, or until it’s completely firm. This chilling time is essential for that sliceable, ice-cold finish that makes Lemonade Ice Cream Pie so refreshing.
Step 5: Garnish and Serve
Before serving, take the pie out of the freezer and let it sit at room temperature for 5 to 10 minutes—just enough to make slicing easier. Add a flourish of lemon slices or a sprinkle of zest for a pop of color, then serve up dreamy, tart-cool slices to your delighted guests!
How to Serve Lemonade Ice Cream Pie
Garnishes
Try topping your Lemonade Ice Cream Pie with delicate curls of lemon zest, thin wheels of fresh lemon, or even a handful of crushed graham crackers for extra crunch. Fresh berries also pair beautifully and make each slice look Instagram-worthy.
Side Dishes
This pie shines all by itself, but if you want to turn dessert into a spread, serve small bowls of mixed fresh berries or a scoop of berry sorbet alongside each slice. A cool, crisp glass of iced tea or lemonade completes the perfect summer vibe.
Creative Ways to Present
For parties or a whimsical touch, try slicing Lemonade Ice Cream Pie into bars and serving them on sticks like frozen treats. Or, cut the pie into mini wedges and nestle each one into a cupcake liner for an easy, hand-held dessert buffet!
Make Ahead and Storage
Storing Leftovers
Leftover Lemonade Ice Cream Pie keeps wonderfully in the freezer. Simply cover the whole pie tightly with plastic wrap or transfer individual slices to airtight containers. This way, you can enjoy a frosty treat any time the craving hits, with no compromise on texture or flavor.
Freezing
For best results, always store Lemonade Ice Cream Pie in the coldest part of your freezer. If you’re prepping the pie ahead for a party, you can make it up to a week in advance—just keep it well-wrapped to prevent freezer burn and preserve its creamy texture.
Reheating
This pie is at its best served frozen, so there’s no reheating required. Just let it sit out for a few minutes before slicing to make serving a breeze, and you’ll be rewarded with that perfectly chilled, creamy consistency.
FAQs
Can I make Lemonade Ice Cream Pie with homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream works beautifully—just be sure to whip it until stiff peaks form, and use the same quantity as you would with store-bought topping for a slightly richer, more homemade touch.
Is it possible to make Lemonade Ice Cream Pie dairy-free?
Yes, you can swap in your favorite non-dairy vanilla ice cream and a plant-based whipped topping. Be sure to check that your graham cracker crust is dairy-free as well, and you’ll have a dessert everyone can enjoy.
What other flavors can I try besides classic lemonade?
Feel free to experiment—pink lemonade concentrate is a fun twist for a blush-hued pie, or try limeade for a tangy variation. You can even mix in a handful of fresh raspberries for a colorful (and delicious) surprise.
Can I make a homemade graham cracker crust for this pie?
Definitely! Mix 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar, press into your pie plate, and chill until set. The extra effort is minimal, and the flavor is unbeatable.
How long should I freeze Lemonade Ice Cream Pie before serving?
Aim for at least 4 hours. If you’re making it the day before, you can freeze it overnight for extra assurance that it sets perfectly. Let it warm up on the counter for a few minutes before slicing so it’s creamy, not rock solid.
Final Thoughts
Lemonade Ice Cream Pie is that dreamy, refreshing dessert you’ll find yourself craving all season long—and it’s so easy, you’ll want to make it again and again! If you give it a try, don’t be surprised if your friends beg for the recipe. Here’s to sweet, sunny slices and all the joy they bring!
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Lemonade Ice Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshing and creamy goodness of Lemonade Ice Cream Pie. This no-bake dessert combines the zesty flavors of lemonade with smooth vanilla ice cream, all nestled in a graham cracker crust. Perfect for a summer treat!
Ingredients
Graham Cracker Pie Crust:
- 1 (9-inch) graham cracker pie crust
Lemonade Ice Cream 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 for garnish (optional)
Instructions
- Combine Ice Cream and Lemonade: In a large bowl, mix softened vanilla ice cream with thawed lemonade concentrate until smooth.
- Add Whipped Topping: Fold in the whipped topping until well combined.
- Fill Crust: Pour the mixture into the graham cracker crust and smooth the top.
- Freeze: Cover and freeze for at least 4 hours until firm.
- Serve: Before serving, let the pie sit at room temperature for 5–10 minutes. Garnish with lemon slices or zest if desired.
Notes
- You can substitute pink lemonade concentrate for a colorful twist.
- For a homemade crust, use 1 1/2 cups crushed graham crackers mixed with 6 tablespoons melted butter and 2 tablespoons sugar, pressed into a pie plate and chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
