Recipe: Lemonade Ice Cream Pie with Berry Topping
What’s more refreshing than ice cold lemonade on a hot summer day? This pie is. It’s everything you love about lemonade, plus more—creamy ice cream, sweet berries, and a graham cracker crust. Make this for your Fourth of July celebration and you’ll be the star of the party!
Lemonade Ice Cream Pie
1 quart vanilla ice cream, softened
1 can lemonade concentrate, thawed
1 graham cracker crust
1 cup blueberries
2 cups strawberries
1/4 cup powdered sugar
In a large bowl, mix softened ice cream and lemonade concentrate with a large spoon until completely blended. Pour mixture into prepared graham cracker crust until full. (You’ll likely have a little leftover—eat it with a spoon!) Cover and freeze overnight.
Hours before serving, prepare the berry topping. Wash and dry blueberries. Wash, hull, and slice strawberries and place them in a small mixing bowl. Add powdered sugar to the strawberries, then cover the bowl tightly with plastic wrap. Shake bowl with gentle force until the sugar has had a chance to coat the strawberries and combine with the natural juices to create a light syrup. Top the pie with the prepared berries in a pattern and allow to freeze completely before serving.
Have a great holiday weekend, everybody!