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Easy No-Bake Lemon Icebox Pie Recipe (3 Ingredients)

Cool, sweet-tart lemon ice cream inside a homemade graham cracker crust, topped w/ summer berries
5 from 3 votes
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 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

Instructions
 

Homemade Crust 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 with the graham cracker crumbs. 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.
  • Allow the crust to cool completely before filling.

Pie Instructions

  • Using an electric mixer on high speed, beat heavy cream in a large bowl 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 serve, release the pie from the springform pan and transfer to a serving plate. Using a knife that has been run under warm water, slice and serve.
Keyword dessert, easy, ice cream pie
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