Thursday, May 23, 2019

Frozen Strawberry Lemonade Ice Cream Pie

This Strawberry Lemonade Ice Cream Pie is an easy summer dessert the whole family will love! It’s wonderfully fruity, refreshingly tangy, and simple to throw together using just a few ingredients! You can make this even easier by using a store-bought graham cracker crust—see the Note below for that adjustment.

prep time


7 oz unsalted butter
2 ½ cups graham cracker crumbs (9 oz)
1/3 cup granulated sugar
1 quart Breyers strawberry ice cream
8 oz pink lemonade concentrate , defrosted
2 cups whipped topping or freshly whipped cream
Additional whipped cream , to decorate
Fresh strawberries , to decorate

Preheat the oven to 350 F, and spray a 10-inch deep-dish tart pan with nonstick cooking spray.
Place the butter in a large bowl, and microwave for 45-60 seconds, until melted. Add the graham cracker crumbs and sugar to the melted butter, and stir until everything is well-mixed and the crumbs have the texture of wet sand.
Press the crumbs into the bottom and up the sides of the tart shell. Press firmly so the shell is stable. Bake at 350 F for 10 minutes, until the graham crumbs are fragrant and the shell just starts to take on a golden color. Cool completely before filling.
Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.
Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
Pour the ice cream mixture into the tart shell, and smooth it into an even layer. Freeze for at least 2 hours, until firm.
Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. For the best taste and texture, let the pie sit at room temperature for 10-15 minutes before serving—it will be easier to slice through and tastes better when the texture has softened a bit.
Any leftovers can be wrapped well in plastic wrap and kept in the freezer.
Note that this recipe makes one deep-dish 10-inch tart. If you don’t have this sized tart shell or pie pan, or if you want to use store-bought graham cracker pie crusts, you’ll get two shallow 9-inch pies out of it. You can either halve the recipe, or just wrap one pie securely and keep it in the freezer for a later dessert occasion!

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