Raspberry Lemonade Ice Cream Pie
Print Recipe

Raspberry Lemonade Ice Cream Pie

Servings: 8


Crust Ingredients:

  • 32 Golden Oreo cookies 13 ounces or 3 cups crumbs
  • 6 tablespoons butter

Pie Ingredients

  • 4 cups vanilla ice cream softened—not melted
  • ¾ cup frozen raspberry lemonade concentrate or pink lemonade
  • ¼ cup fresh lemon juice
  • 1-2 drops red food coloring optional
  • Fresh raspberries lemon slices, and whipped cream for garnish


Crust Directions:

  • Crush the cookies
  • Melt butter in small bowl, and then pour into pie plate. Swirl all around to grease sides.
  • Mix crumbs with butter, and press into bottom and sides of pan.
  • Chill in freezer 20-30 minutes to set.

Pie Directions:

  • In large mixing bowl, combine softened ice cream, raspberry lemonade, lemon juice, and food coloring (if using). Whisk until completely combined, pour into crust, and spread to smooth.
  • Freeze several hours or overnight.
  • Serve with fresh berries, lemon slices, and whipped cream.