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Lemonade Ice Cream Pie from the Gooseberry Patch

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“After a recent move, with all that unpacking,, I came across a perpetual calendar from Gooseberry Patch that I'd stuffed in a drawer quite awhile ago. We moved to WV during a really hot spell (temps over 100* for many days). So you can imagine, on July 18th, when this was the "Every Day" highlight, how glad we were to have this COOOOL recipe on hand! EASY (as pie!!) and extremely refreshing summer dessert. Makes 2 pies. PREP TIME does NOT include thawing time--but on a hot summer day--thawing doesn't take more than a drive home from the grocery store! COOKING TIME includes FREEZING TIME. PLAN AHEAD!!! The hard part is waiting for them to "set" ... so ... go jump through the sprinkler!!!”
READY IN:
6hrs 10mins
SERVES:
8
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

  • For two pie crusts
  • 3 cups graham cracker crumbs, divided
  • 12 cup sugar, divided
  • 12 cup butter, melted, divided
  • Refreshing Filling For Two Pies
  • 1 (12 ounce) can frozen lemonade concentrate, thawed (see below for substitutions)
  • 1 (16 ounce) frozen whipped topping, thawed
  • 1 (1/2 gallon) vanilla ice cream, softened
  • Garnishes
  • lemon slice
  • mint sprig

Directions

  1. Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
  2. Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
  3. Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
  4. Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
  5. Turn OFF the oven--it's hot enough, don'tcha think?.
  6. Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
  7. With the whip, gently mix and gradually increase the speed until well-incorporated.
  8. Pour into cooled crusts.
  9. Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
  10. Freeze overnight; cover with plastic.
  11. Garnish (or not) with lemon slices or mint sprigs.
  12. SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
  13. Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
  14. Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
  15. You're COOL!

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