Ingredients for Lemonade Ice Cream Pie From The Gooseberry Patch
- Graham Cracker Crumbs
- Sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Frozen Lemonade Concentrate
- Frozen Whipped Topping
- Vanilla Ice Cream
- Lemon Slice
- Mint Sprig
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How to Make Lemonade Ice Cream Pie From The Gooseberry Patch
- In a large bowl, beat the lemonade concentrate, sweetened condensed milk, and lemon juice until well combined.
- Gently fold in the thawed lemon ice cream until just combined. Be careful not to overmix.
- Crush the graham crackers into fine crumbs. You can use a food processor for this.
- Melt the butter and mix thoroughly with the graham cracker crumbs.
- Divide the graham cracker mixture evenly between two 9-inch pie plates. Press firmly into the bottom and up the sides to form a crust.
- Pour the lemonade ice cream mixture into the prepared pie crusts.
- Cover and freeze for at least 4 hours, or preferably overnight, until firm.
- Before serving, let the pies sit at room temperature for about 10-15 minutes to slightly soften. Garnish with lemon slices and fresh berries (optional).
- Enjoy your delicious homemade Lemonade Ice Cream Pie!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
360g
Fat
149g
Carbs
36g