Strawberry Lemonade Ice Cream Pie

This strawberry lemonade ice cream pie is the perfect warm weather dessert! It’s refreshing, fruity, and easy to make.

It’s already getting pretty toasty here in Southeastern Oklahoma. It went from downright cold to hot overnight. I can’t complain though I missed the warmth, and my garden is actually starting to grow. Hallelujah!

Once the heat comes, we start going through frozen treats like none other. I’m a huge ice cream lover and so are my kids. I don’t like to eat the same flavor or kind every time though. I love most flavors, so I like to mix it up. This ice cream pie I came up with is so delicious! You have to try it!

I used a store-bought graham cracker pie crust because of the convenience factor and the metal tin it came in. It fits so much easier in a freezer than the big bulky glass or ceramic ones do, and I feel like it chills the pie faster. You can make your own graham cracker crust though if you prefer!

Ingredients

• Lemonade Ice Cream
• Graham Cracker Pie Crust
• Strawberries
• Sugar
• Lemon Juice
• Cornstarch

Instructions

• If you are using a Ninja Creami to make the lemonade ice cream, do so the day before you need to serve this pie. The directions and recipe can be found here, Ninja Creami Lemonade Ice Cream. Either set out the homemade ice cream on the counter or the store bought out on the counter for a bit until it is soft enough to spread easily. Spread an even layer of the ice cream in the graham cracker pie crust. Cover it and put the pie in the freezer for about 30 minutes.

• While the ice cream is hardening, make the strawberry topping. Remove the stems and cores of the strawberries and then cut into quarters. Add them to a sauce pan with the sugar.

• In a small bowl whisk together the cornstarch and lemon juice. Add this to the strawberries and sugar and stir until well combined.
• Bring this to a boil once over medium-high heat. Reduce the heat to medium and simmer for about 5 minutes or until the juices have thickened into a sauce. Make sure you are stirring the whole time its cooking, so it doesn’t burn.

• Transfer it to a container and put in the refrigerator to cool until it is all the way chilled. This takes about 30 minutes to an hour. You can speed up the cooling process by giving it a stir every once in a while.
• Remove the pie from the freezer and spread the strawberry topping over the ice cream in an even layer. Cover and put back in the freezer for at least 30 minutes before serving.