This no-bake Lemonade Icebox Pie is a wonderful frozen dessert that is tart, sweet, and super delicious. This Icebox Pie is like a frozen ice cream pie with flavors of tart lemon and served topped with sweet raspberries. The crust is the perfect amount of salty sweetness that you want with the sweet creamy pie filling. We love that this is kind of a fool-proof dessert. You don’t need to be a expert baker to make this dessert recipe.
This Lemonade Icebox Pie is a great summer time dessert because it requires no baking time. Just a minute in the microwave to melt some butter.
Would also be a great dessert for a large group summer vacation because it will feed a lot of people.
What is Icebox Pie?
The name Icebox Pie comes from the word “Icebox”, which is what they called early refrigerators. These Frozen Pies or Cakes were made and kept fresh/cool in the Icebox. You could also call an Icebox Pie a Frozen Pie, Freezer Pie, or Ice Cream Pie.
A traditional Icebox Pie is a mixture of fruit or fruit juices, eggs, and condensed milk. It is poured into a crust and then put in the freezer.
How to Make Lemonade Icebox Pie
This recipe is SUPER easy. The only consideration when making this recipe is to be sure you have time for the pie to set up in the freezer.
- Make Crust
- Make Lemonade Filling
- Set Up In Freezer
Start by crushing the graham crackers or you can purchase graham cracker crumbs. I prefer to do this by pulsing them in a food processor. You could also crush them in a plastic baggie by rolling them or beating them with a rolling pin. Just make sure they are processed to the texture of sand.
Melt a stick of butter (YUM) and mix it in with the ground graham crumbs. You can do this by adding it thru the feed tube of the food processor and pulsing the mixture until it is combined. Or you can stir the mixture together by hand.
Lightly press the mixture evenly across the bottom of a 9 or 10 inch spring form pan. Using the bottom of a 1 cup measuring up is a great tool for this.
Place the crust in the fridge or freezer for 15 minutes to set up.
In a stand mixer with a whip attachment whip the heavy cream and vanilla until you reach stiff peaks (you will know you have stiff peaks when you lift up the blender and the peak that forms in the cream retains it’s shape).
While the mixer is running slowly add the sweetened condensed milk and thawed lemonade concentrate.
Now turn off the blender and sprinkle the lemon zest over the filling and fold it in by hand.
Pour the Lemonade filling over the prepared crust.
Cover the pan and pop it into the freezer and let it set for 12+ hours.
When you are ready to serve the pie, pull it out of the freezer about 10-15 minutes ahead of time. After it has sat at room temp, remove the spring form ring. Cut the pie into wedges and serve with a fresh raspberry garnish.
More Lemon Dessert Recipes
If you enjoyed this recipe for Lemonade Icebox Pie check out some of these other delicious and easy lemon dessert recipes from Mom’s Dinner:
Some additional dessert recipes we love!
- Summer Berry Cobbler
- Chocolate Sheet Cake with Pour-On Chocolate Frosting
- Cookies & Cream Key Lime Ice Cream
- No Churn Mango Ice Cream
- Copycat Thin Mint Cookies
Lemonade Icebox Pie Recipe
Equipment
- 9 inch spring form pan
Ingredients
Crust
Raspberry Lemonade Filling
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 14 oz can sweetened condensed milk
- 12 oz can frozen Lemonade concentrate - (thawed)
- 1 teaspoon lemon zest
- fresh raspberry garnish
Instructions
Crust
- In a food processor pulse the graham crackers until like the texture of coarse sand. Add the sugar and pulse a couple more times.1 ½ cups graham cracker crumbs, ¼ cup sugar
- While the processor is running add the melted butter thru the feed tube, until the cookies and butter are well combined.7 tablespoon butter
- Lightly press the mixture evenly across the bottom of a 9 or 10 inch spring form pan. Can use the bottom of a measuring up to press it into the pan easily.Pop in the fridge or freezer for 15-20 minutes to set up while you make the filling.
Filling
- In a stand mixer with the whip attachment or with a handheld mixer, whip the cream and vanilla to stiff peaks.2 cups heavy whipping cream, 1 teaspoon vanilla
- With the mixer running slowly add the condensed milk and thawed lemonade concentrate.14 oz can sweetened condensed milk, 12 oz can frozen Lemonade concentrate
- Sprinkle the lemon zest over the mixture and lightly fold it in by hand.1 teaspoon lemon zest
- Pour the lemon cream filling into the prepared crust.
- Cover the pan with plastic wrap or foil and freeze for 12-24 hours.
Serving
- Pull the Lemonade Icebox Pie out of the freezer about 10 minutes before serving. After it has sat at room temp pull the spring form ring off the icebox pie. Optionally zest some lemon over top.
- Cut the pie into wedges for serving.Garnish with fresh raspberries for serving.Kitchen Tip: If it is difficult to cut, dip your knife in a glass of warm/hot water.fresh raspberry garnish
JOHN says
The combo of the buttery ctust and sweet filling make this a must have dessert
Susie says
It is a perfect combo!
Danielle says
This makes me wish so much that I actually had space in my freezer! Loving the fresh summer flavors! I’m all about desserts where you don’t need to turn on the oven.