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    You are in: Home / Recipes / Lemonade Ice Cream Pie from the Gooseberry Patch Recipe
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    Lemonade Ice Cream Pie from the Gooseberry Patch

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    Debber's Note:

    After a recent move, with all that unpacking,, I came across a perpetual calendar from Gooseberry Patch that I'd stuffed in a drawer quite awhile ago. We moved to WV during a really hot spell (temps over 100* for many days). So you can imagine, on July 18th, when this was the "Every Day" highlight, how glad we were to have this COOOOL recipe on hand! EASY (as pie!!) and extremely refreshing summer dessert. Makes 2 pies. PREP TIME does NOT include thawing time--but on a hot summer day--thawing doesn't take more than a drive home from the grocery store! COOKING TIME includes FREEZING TIME. PLAN AHEAD!!! The hard part is waiting for them to "set" ... so ... go jump through the sprinkler!!!

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    Ingredients:

    Serves: 8

    Yield:

    pies

    Units: US | Metric

    For two pie crusts

    Refreshing Filling For Two Pies

    • 1 (12 ounce) can frozen lemonade concentrate, thawed (see below for substitutions)
    • 1 (16 ounce) frozen whipped topping, thawed
    • 1 (1/2 gallon) vanilla ice cream, softened

    Garnishes

    Directions:

    1. 1
      Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
    2. 2
      Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
    3. 3
      Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
    4. 4
      Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
    5. 5
      Turn OFF the oven--it's hot enough, don'tcha think?.
    6. 6
      Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
    7. 7
      With the whip, gently mix and gradually increase the speed until well-incorporated.
    8. 8
      Pour into cooled crusts.
    9. 9
      Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
    10. 10
      Freeze overnight; cover with plastic.
    11. 11
      Garnish (or not) with lemon slices or mint sprigs.
    12. 12
      SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
    13. 13
      Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
    14. 14
      Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
    15. 15
      You're COOL!

    Ratings & Reviews:

    • on June 16, 2013

      55

      My goodness cannot believe someone hasn't tried this ... especially for hot summer days which are on their way, hopefully. This can also be made with frozen lime concentrate (but please use a good brand). Easy to make and easier to eat. Can also be topped with raspberry sauce which is even better.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemonade Ice Cream Pie from the Gooseberry Patch

    Serving Size: 1 (304 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 849.4
     
    Calories from Fat 403
    47%
    Total Fat 44.8 g
    69%
    Saturated Fat 29.8 g
    149%
    Cholesterol 92.9 mg
    30%
    Sodium 402.3 mg
    16%
    Total Carbohydrate 109.1 g
    36%
    Dietary Fiber 1.9 g
    7%
    Sugars 90.2 g
    360%
    Protein 8.1 g
    16%

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