Wednesday, July 1, 2009

Lemony Ice Cream Pie

My mom had pointed out this recipe when we were thumbing through a Southern Living cookbook looking for a chocolate cake recipe. It looked really good and seemed like a simple dessert to throw together. Since we were having family over for dinner on Sunday, I decided to give it a go.

First of all, I have to say I think this is the easiest dessert recipe I have ever made. You litterally mix a can of frozen lemonade (I used yellow lemonade) into a quart of softened vanilla ice cream, pour it over a graham cracker crust, and you are done. I was not quite sure the best way to mix the lemonade with the ice cream, so I tired using my blender. While it worked out fine, I think next time I will either use the whisk attachment on my stand mixer or use a hand blender. I think the ice cream was a little thick for the blender and I kept having to push it down with a spoon. Of course, I dropped the spoon into the blender while it was on, but luckily no damage was done!

I ended up serving the pie with fresh blueberries we had picked over the weekend and a blueberry sauce I threw together real quick. It was really delicious and very refreshing. This recipe is a definite repeat for the summer months. I also like the versatility of the recipe- you could serve on its own or pair it the blueberries, raspberries, blackberries, etc.

I hope you enjoy the recipe as much as my family did!

Lemony Ice Cream Pie

Southern Living Annual Recipes 2006

1 Quart Vanilla Ice Cream
4 oz. Frozen Lemonade Concentrate
1 Graham Cracker Crust
Mix softened frozen lemonade concentrate into softened vanilla ice cream. Pour into prepared graham cracker crust. Freeze until firm.

A couple notes...
  • I used 1 1/2 quarts vanilla ice cream and 6 oz. frozen lemonade concentrate for a nine inch pie.

  • While a blender can be used, it is probably easiest to mix using a stand mixer or hand blender.

  • For the graham cracker crust, I used 1 1/2 cups graham cracker crumbs, 6 T butter, and 1/2 cup sugar, and poured into a 9 inch springform pan. Press down on the crumbs to set.

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