Lemon Ice Cream Pie

Growing up as a kid with CF, the focus was always on things I would eat, as I was picky. I wasn't into traditional cake, and for my birthday every year my grandmother would make this pie for me for my summer birthday. Even now, at my last birthday on my 33rd year I had this as my birthday dessert. It is a family recipe and great for a warm summer day!

by Anna M.

Nutrition information

Servings: 8

Amount per serving

  • 333
  • 181mg
  • 2g
  • 52mg


  • 1 pt vanilla ice cream
  • 1 pkg frozen lemonade
  • 1 1/2 c graham crackers
  • 1/4 c powdered sugar
  • 6 Tbsp salted butter
  • Add All Ingredients


Step 1
Pre-heat oven to 300 degrees.

Step 2
Crush graham crackers into crumbs by placing broken crackers into a plastic bag. You can hit with a mallet, or roll with a rolling pin. Once you have reached the desired crumb size, with a total measure of 1 1/2 cups, place in mixing bowl.

Step 3
Add 1/4 cup of powdered sugar to the crushed crackers.

Step 4
Melt butter, and pour into the mixing bowl with the crushed crackers and sugar.

Step 5
Mix the crushed graham crackers, powdered sugar, and melted butter together with your hands.

Step 6
Press the mixture into a 9-inch round pie plate. Pyrex works well, as it will be frozen later.

Step 7
Place the pan into the oven for 15 minutes. Be careful not to burn the crust. Once browned, allow to cool completely.

Step 8
Leave the ice cream and frozen lemonade on the counter for 30 minutes, or until they are soft enough to mix together.

Step 9
In a clean mixing bowl, combine the two ingredients together.

Step 10
Once fully combined use a rubber spatula/bowl scraper to spread ice cream mix on top of the crust. Smooth out top, cover with cellophane, and place flat into the freezer. Leave in freezer for 2-3 hours or until solid. Cut into 8 servings and enjoy!