raspberry lemonade ice cream pie.

Easy, refreshing summer time dessert. Light pink ice cream pie with a hot pink sauce- how perfect :)

1 can raspberry lemonade concentrate, thawed
3 cups vanilla ice cream, thawed
4 to 6 tablespoons butter, melted
about 40 nilla wafers (or 20 graham crackers)
Topping: one recipe for warm berry compote

One hour before you want to start, pull the raspberry lemonade concentrate out of the freezer to thaw. 30 minutes before, pull your vanilla ice cream out of the freezer.

While you are waiting for your cold ingredients to thaw, make your crust. Melt 4 tablespoons butter. In a food processor (or magic bullet), grind nilla wafers into fine crumbs. Mix together melted butter and nilla wafer crumbs. If more butter is need to get nilla wafer crumbs to stick together, then try two additional tablespoons of melted butter. Spread wafers evenly in the bottom of a pie plate.

In a bowl, combine thawed raspberry lemonade concentrate and three cups vanilla ice cream. Beat to combine on low speed for 2 minutes. Pour mixture over crust. Cover and freeze.

When ready to serve, pull your pie out of the freezer and let it sit out for a few minutes before slicing. Running a large knife under warm water before slicing may be helpful. Top with warm berry compote, if desired.


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