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Lemonade Ice Cream Pie


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Rate this recipe 4.2/5 (121 Votes)


  • 2-6 oz. ready to fill graham cracker crusts
  • 1/2 gallon vanilla ice cream (French vanilla or vanilla bean flavor works best) softened
  • 1 can (12 oz.) frozen lemonade concentrate, thawed
  • 1 tub (16 oz.) Cool Whip, thawed


Servings 2
Adapted from


Step 1

Place piecrusts in freezer. Put softened ice cream, lemonade concentrate and ¾ of the Cool Whip into a large bowl. Stir until blended. Spread half in each piecrust. Top each with remaining Cool Whip. Freeze just until Cool Whip is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until hard. Serve garnished with lemon slices and mint, if desired.

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