This turned out wonderful. I think I will take this over the actual pie in the future. I am going to make this a second time for when the parents visit at the end of the week.
Lemon Icebox Pie Ice Cream
Photo: Jennifer Davick; Styling: Heather Chadduck
More From Southern Living
Total: 20 Minutes
- 3 to 4 lemons
- 2 cups half-and-half
- 1 (14-oz.) can sweetened condensed milk
- 3/4 cup coarsely crushed graham crackers
- 1. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/2 cup.
- 2. Whisk together half-and-half, sweetened condensed milk, and lemon juice. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Stir in graham cracker crumbs and lemon zest; transfer to an airtight container. Freeze 2 hours before serving.
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