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Amberly Vahn

Delightful Lemon Icebox Pie Ice Cream

This Lemon Icebox Pie Ice Cream offers a perfect balance of tart and sweet, making it a refreshing treat for any occasion.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Filling
  • 1 cup freshly squeezed lemon juice (about 6 to 8 lemons, depending on their juiciness)
  • 1 14-ounce can sweetened condensed milk
  • 1 Tbsp. lemon zest (freshly grated for that vibrant flavor)
  • 1 tsp. vanilla extract
Group: Cream Base
  • 2 cups heavy cream
  • ⅓ cup powdered sugar
Group: Crunch
  • 8-10 graham crackers, crushed (for a delightful crunch)
  • a pinch salt

Equipment

  • Large bowl
  • Electric mixer
  • Spatula
  • Airtight container

Method
 

  1. Start by squeezing those juicy lemons. Strain the juice to remove any seeds and pulp, then set aside. In a large bowl, combine the lemon juice, sweetened condensed milk, lemon zest, and vanilla extract. Whisk until you achieve a smooth mixture.
  2. In another bowl, using an electric mixer, whisk the heavy cream until soft peaks form. Gradually add in the powdered sugar while whisking, until stiff peaks hold.
  3. Gently fold the whipped cream into the lemon mixture using a spatula.
  4. Fold in the crushed graham crackers gently to add a nice texture and flavor.
  5. Pour the mixture into an airtight container. Press a piece of parchment paper directly onto the surface and let it chill in the freezer for at least 6 hours.
  6. When you're ready to serve, scoop out the creamy goodness and garnish with additional crushed graham crackers or lemon slices.

Notes

Make sure to fold gently to keep the lightness of the mixture. For best texture, avoid freezing for longer than 24 hours.