The biggest perk of being a Southern Living Source are the FABULOUS recipes that come into my inbox every now and then. This one has me longing for summer, but I’m jumping the gun and making it for Mother’s Day. I figure that I deserve it.
“If you can’t decide between ice cream and pie, then have both! We churned the flavors of old-fashioned lemon icebox pie into a new summer favorite—even the graham cracker crust made its way into every delicious bite.” – Shannon Satterwhite
Lemon Icebox Pie Ice Cream
Makes about 1 qt.
Total time: 20 Minutes
Ingredients
- 3 to 4 lemons
- 2 cups half-and-half
- 1 (14-oz.) can sweetened condensed milk
- 3/4 cup coarsely crushed graham crackers
Preparation
- Grate zest from lemons to equal 1 Tbsp. C
- ut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/2 cup.
- 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.
Enjoy!
For more recipes like this pick up an issue of Southern Living magazine or head over to the Southern Living website.
Jenn says
Looks heavenly. Perfect for summer!
Anne - Mommy Has to Work says
That looks like a wonderful summer treat!
Crystal @ Simply Being Mommy says
Now that, looks amazing.
April Decheine says
Wow that looks totally good, lemons are one of my favorite foods if not favorite!
Louise says
OH that sounds so good
Courtney says
That looks insanely good! 🙂
Kasandria Reasoner says
Printed and handed to the husband to make this weekend lol. YUM!
Kas
Zipporah says
I like the way you think. Can you pass it along to MY husband as well? LOL