Lemonade Ice Cream Pie From The Gooseberry Patch Recipes

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LEMONADE ICE CREAM PIE FROM THE GOOSEBERRY PATCH

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!!!

Provided by Debber

Categories     Frozen Desserts

Time 6h10m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 8



Lemonade Ice Cream Pie from the Gooseberry Patch image

Steps:

  • Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
  • 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.
  • 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.
  • 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!).
  • Turn OFF the oven--it's hot enough, don'tcha think?.
  • 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.
  • With the whip, gently mix and gradually increase the speed until well-incorporated.
  • Pour into cooled crusts.
  • Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
  • Freeze overnight; cover with plastic.
  • Garnish (or not) with lemon slices or mint sprigs.
  • SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
  • Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
  • Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
  • You're COOL!

3 cups graham cracker crumbs, divided
1/2 cup sugar, divided
1/2 cup butter, melted, divided
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
lemon slice
mint sprig

WORLD'S EASIEST LEMONADE ICE CREAM PIE

Ohhh so refreshing!! Perfect for a hot summer day & it couldn't be any simpler. Stir together only 4 ingredients & pour into the pie shell & freeze. You are gonna love this!!! (Prep time does not include freezing.) Keep a couple of these pies on hand in the freezer for when unexpected guests show up

Provided by Merlot

Categories     Pie

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5



World's Easiest Lemonade Ice Cream Pie image

Steps:

  • Stir the lemonade mix with the water until dissolved.
  • Add the ice cream and stir until smooth (like the consistency of Cool Whip).
  • Add the Cool Whip and stir until combined.
  • Pour into the pie shell and freeze at least 4 hours.

1/3 cup country time lemonade mix (it comes in a canister)
1/2 cup water
1 pint vanilla ice cream
1 (8 ounce) container Cool Whip
1 graham cracker pie crust (the larger 9 oz. size)

LEMONADE PIE V

This is an easy ice cream pie with great lemon flavor!

Provided by DEE GENDRIN

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 4



Lemonade Pie V image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
  • In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 52 g, Cholesterol 29 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 12 g, Sodium 210.8 mg, Sugar 42.9 g

1 (9 inch) prepared graham cracker crust
1 quart vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed

PINK LEMONADE PIE

When it's hot outside, cool off inside with refreshing frozen lemonade--pie, that is! This treat combines frozen lemonade concentrate with vanilla ice cream and whipped topping for one cool pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 8

Number Of Ingredients 8



Pink Lemonade Pie image

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
  • In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
  • Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired

LEMONADE ICE CREAM PIE RECIPE - (4.4/5)

Provided by Pebbles-2

Number Of Ingredients 4



Lemonade Ice Cream Pie Recipe - (4.4/5) image

Steps:

  • Place piecrusts in freezer. Put softened ice cream, lemonade concentrate and ¾ of the Cool Whip into a large bowl. Stir until blended. Spread half in each piecrust. Top each with remaining Cool Whip. Freeze just until Cool Whip is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until hard. Serve garnished with lemon slices and mint, if desired.

2-6 oz. ready to fill graham cracker crusts
1/2 gallon vanilla ice cream (French vanilla or vanilla bean flavor works best) softened
1 can (12 oz.) frozen lemonade concentrate, thawed
1 tub (16 oz.) Cool Whip, thawed

EASY LEMONADE PIE

Wouldn't it be delicious to have a lemonade pie tucked in your freezer, ready and waiting for a rewarding treat?!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 8

Number Of Ingredients 7



Easy Lemonade Pie image

Steps:

  • Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
  • In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
  • Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Nutrition Facts : Calories 335, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted
3 tablespoons sugar
1 quart (4 cups) vanilla ice cream, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired
Grated lemon or lime peel, if desired

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