One of my family’s favorite summer dessert recipes is so incredibly easy you’re going to say, “That’s it?” It’s a winner for barbecues, picnics and family dinners, especially when the weather is hot. Put this Lemonade Ice Cream Pie on your Memorial Day menu stat.
Originally my Gram’s recipe, my Mom has continued the tradition with our family. It’s a dessert that makes a regular appearance during our family Memorial Day barbecue. A quick, no-bake piecrust comes together in minutes with crushed cornflakes (or other, similar cereal), a little sugar and melted butter (use salted for that salty-sweet effect). Lemonade concentrate is mixed into your vanilla ice cream of choice—make it premium, low-fat, fro-yo—whatever your family likes best. These days, the selection of frozen juice concentrate is small at the store—I had to use pink lemonade. Or, why not try a pie with limeade? One tip: ice cream containers come in different sizes these days. Make sure to mix the correct quantities in a separate bowl. And I know this will be difficult—taste the mixture before pouring into the crust, to make sure you’ve balanced the tartness to your liking.
The result is a smooth, rich and tangy ice cream pie complemented by an addictive crunchy crust. Five ingredients and just a few short steps will not only make you the star of the barbecue but will also leave you with more time to party with the rest of the crew.
Lemonade Ice Cream Pie
Ingredients
- 1 cup crushed cornflakes
- 1/3 cup melted butter
- 2 T sugar
- 1-quart vanilla ice cream
- 1 can frozen lemonade concentrate, defrosted
Directions
To prepare the pie shell, crush cornflakes with rolling pin to make one cup of crumbs. Add melted butter and sugar. Mix well. Press firmly against the sides and bottom of ungreased 9-inch pie plate. Chill until firm (1/2 hour). Allow 1 quart vanilla ice to stand at room temperature until mushy. Add 4–6 oz. frozen lemonade concentrate—more if you prefer extra tart—and mix well. Fill shell, and put in freezer for four hours until frozen. Allow pie to stand at room temp for 15 min. before serving. Serve with fresh berries if desired.
Photo credits: Laura Koster.
One Comment