Strawberry Lemonade Ice Cream Pie
  • 6 oz. lemon cookies
  • 2 tablespoons butter, melted
  • 1 tablespoon heavy cream
  • 2 cups fresh strawberries, diced
  • 1 cup fresh strawberries, sliced in half (for the top of the pie)
  • ⅓ cup sugar
  • ⅓ cup fresh lemon juice
  • 1 pint (or 2 cups) vanilla ice cream, softened in refrigerator for 20 minutes
  • 2 cups whipped cream (made from 1 cup heavy cream) *see note
  1. In a food processor, grind cookies into fine crumbs. In a small bowl, mix cookie crumbs with melted butter and 1 tablespoon of heavy cream until well coated. Press crumb mixture into the bottom and up the sides of a 9" pie plate. Chill for at least 30 minutes.
  2. Combine 2 cups diced strawberries with sugar and lemon juice in a medium bowl. Let mixture sit at room temperature for at least 1 hour.
  3. Transfer strawberry-lemon juice mixture to a medium saucepan and cook over medium heat until berries are softened and juices are released, about 15 minutes. Reserve 2 tablespoons of liquid and refrigerate separately. Pour remaining strawberry-lemon mixture into a medium bowl. Cover and refrigerate until cold.
  4. Mix softened ice cream with chilled strawberry-lemon mixture. Scrape ice cream mixture into crust and smooth the top until even in pie plate. Freeze firm for at least 6 hours. (You can make the pie ahead up to this point and cover and keep frozen for up to 2 days).
  5. Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream and sliced strawberries (see note). Drizzle each slice with reserved strawberry-lemon juice.
  6. *Note: Though it is not necessary, it improves the pie's appearance to use stabilized whipped cream. There is an excellent tutorial here for how to stabilize whipped cream.
Recipe by Some the Wiser at