The traditional summer pie gets a cool makeover. If you use an old-fashioned ice-cream maker, you may need more rock salt than normal in order to get the mixture to freeze properly.

Ana Kelly
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
13 mins
additional:
2 hrs 25 mins
total:
2 hrs 38 mins
Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients, stirring with a whisk.

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  • Pour mixture into the freezer can of a 2-quart ice-cream freezer, and freeze according to manufacturer's instructions.

  • Spoon ice cream alternately with crushed graham crackers and whipped topping into a freezer-safe container; cover and freeze 2 hours or until firm.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

230 calories; calories from fat 20%; fat 5g; saturated fat 2.9g; protein 4.9g; carbohydrates 37.3g; fiber 0.3g; cholesterol 15mg; iron 0.3mg; sodium 137mg; calcium 191mg.
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