Frozen Lemonade Pie w/ Mixed Berry Topping

Are you someone who can eat ice cream all year round? I have a friend who’s still eating ice cream even when there’s a snow storm going on outside. There’s no doubt, ice cream is awesome. And yes, ice cream is still completely necessary in the winter if you’re having warm apple pie or a fudgy brownie that just begs for a scoop of vanilla on top. Still, my ice cream consumption goes way down in the winter. But come summer, I’m on a steady diet of ice cream and other frozen treats. My sister and I were both pregnant with our girls at the same time one summer, and we were regulars at the Dairy Queen up the street – so much so that they saw us standing in line and just started to get our Blizzards ready before we even got up to the window. And of all the frozen yumminess that abounds in our house in the summer, this Frozen Lemonade Pie w/ Mixed Berry Sauce reigns supreme.

What’s in this Frozen Lemonade Pie?

I don’t even know where to start with how much I love this cool, refreshing summer dessert. The most obvious is the homemade lemon ice cream that has just the right balance of sweetness and pucker. Don’t be intimidated by the “homemade” part. It’s as simple as whipping cream, sweetened condensed milk and vanilla together and gently folding in a can of frozen lemonade concentrate.

The crust itself is made from only two simple ingredients: graham crackers and butter.

The Mixed Berry Topping

The topping is a mix of strawberries, blueberries, raspberries and blackberries. I love them all! And yes, it’s summer and all the berries are fresh in season, but if we’re keeping it real, I just grab a bag of frozen mixed berries for this recipe. It’s just quicker than buying four different kinds of berries.

Cook them down in a saucepan with some lime juice and sugar and let them get nice and syrupy. I will usually let the sauce cool for 10 or 15 minutes, then put it in the fridge to get the temperature down. Before you serve this dessert, just pop the sauce out of the fridge for a few minutes just to get the chill off – it will be easier to pour and spread it that way. I like to spoon the room-temperature topping over the frozen pie just before serving. But there have been times when I’ve just poured it over the whole pie and frozen the entire thing. Still good!

If you’re averse to any of the berries we use to top this Frozen Lemonade Pie w/ Mixed Berry Sauce, just use whatever you like. Any combination of berries or single berry will be awesome on top of this pie.

When you serve this Frozen Lemonade Pie w/ Mixed Berry Sauce, slice it with a knife that’s been run under warm water. You’ll get cleaner slices that way. We just finished yet another one of these pies tonight. Guess I’ll be making another one tomorrow! Enjoy!

Frozen Lemonade Pie w/ Mixed Berry Sauce

Cool, sweet-tart lemon ice cream inside a homemade graham cracker crust, topped w/ summer berries

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Prep Time 45 mins

Cook Time 10 mins

chilling 1 hr

Total Time 1 hr 55 mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

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• 8 oz. graham crackers
• 1 stick unsalted butter melted
• 2 cups heavy cream
• 1 12 oz. can frozen lemonade concentrate
• 1 can sweetened condensed milk
• 12 oz. frozen mixed berries
• 1/3 cup + 3 Tbsp. sugar divided
• 1 Tbsp. vanilla
• 1/4 cup water
• 2 Tbsp. lime juice
• 1 tsp. cornstarch

Instructions

 

• Preheat oven to 375 degrees.
• Place an 8″ springform pan on top of a sheet of parchment paper. Trace the circle of the pan onto the parchment. Cut out the circle and place inside the pan. Spray the parchment and sides of the pan with nonstick cooking spray.
• Pulse the graham crackers in a food processor until fine. With the motor running, pour the melted butter through the feed tube until incorporated. Dump the mixture into the springform pan and press it down and up the sides of the pan. It does not have to be perfect. Bake 10 minutes.
• While the crust is cooling, make the ice cream: beat heavy cream, 3 Tbsp. sugar and vanilla with a mixer until stiff peaks form. In a separate bowl, whisk the lemonade concentrate and sweetened condensed milk together. Gently fold into the whipped cream until combined. Pour the mixture into the cooled crust. Cover with plastic wrap and freeze at least 3 hours.
• To make the berry topping, bring the berries, 1/3 cup sugar and water to a boil in a saucepan. Lower the heat and simmer until it starts to thicken, about 15 minutes. Stir in the lime juice and cornstarch, cook 1 more minute, then take off heat. Cool to room temperature. Can also be stored in the refrigerator in an airtight container.
• To serve, release the pie from the springform pan and transfer to a serving plate. Smooth the berry topping over the pie. Using a knife that has been run under warm water, slice and serve.

Keyword dessert, easy, ice cream pie

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