Ice cream, lemonade, pie. Could this dessert be any more summer? Nope. Creamy, cold, with the perfect zip of citrus. Such a great way to end a summer barbecue, or wrap up any meal this summer.
This recipe only calls for 5 ingredients, one of those being a pre-made crust. So it’s easy to throw together the night before. Of course, you can make your own graham cracker crust, if you feel so inclined. But why make things more complicated? It’s the summer. Relax a little!!
I used True Lemon lemonade powdered drink mix, because I love that it’s made with clean ingredients (specifically, no artificial sweeteners). However, you can substitute with any other comparable brand, like Crystal Light for example.
Lemonade Ice Cream Pie
Ingredients
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 2 individual lemonade powdered mix (0.11 oz each, for a total of approx. 1 1/4 tsp of powder)
- Zest of one lemon
- 1 tbsp lemon juice
- 1 pre-made graham cracker pie crust (gluten free)
Instructions
- Pour sweetened condensed milk and heavy whipping cream into the mixing bowl that you use with your standing mixer.
- Using the whisk attachment for your standing mixer, start mixing on a low speed and gradually increase to high speed. Beat for about 5 minutes, until medium-stiff peaks form.
- Add lemonade powder and lemon zest and beat on high for 2 minutes.
- Add lemon juice and beat on high for 30 seconds, until just combined.
- Evenly pour mixture into prepared graham cracker crust, then cover and place in freezer overnight.
- Remove pie from the freezer a few minutes before serving to making cutting slices easier. If desired, serve with whipped topping.
