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Ingredients
| gingersnaps: 6 oz (3/4 cup crumbs) |
| graham crackers (crushed): 2/3 cup |
| granulated sugar: 1 Tbl |
| salted butter: 1/4 cup (melted) |
| vanilla ice cream: 1 qt (softened) |
| pink lemonade concentrate: 3/4 cup (6 oz, thawed) |
| lemons: 1/2 (several thin slices) |
| fresh peppermint: 2 Tbl (several sprigs for garnish) |
Pink Lemonade Ice Cream Pie
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
Heat oven to 350 degrees.
Combine crumbs, sugar and butter; press firmly onto bottom and sides of an 8-or 9-inch pie pan.
Bake 10 minutes; cool.
Combine the ice cream and lemonade; mix well. Pour into the cooled crust.
Freeze until firm.
Garnish with thin lemon slices and mint leaves. Serve frozen or slightly thawed. Top with crushed lemon drops if desired.