This Strawberry Lemonade Ice Cream Pie with a Lemon Oreo Crust was born because those Lemon Oreos kept taunting me. Sure, I enjoy eating them plain, but they were calling out for a crust. Our family adores lemon anything, so I sought to make a pretty easy ice cream pie that would satisfy the cravings. The lemon whipped cream on the top really adds depth to this fun dessert recipe.
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Strawberry Lemonade Ice Cream Pie with a Lemon Oreo Crust is perfect for so many different occasions. Mother’s Day is this weekend, and you might find this as a wonderful solution. Maybe you are having a summer BBQ, birthday or baby shower. I’m sure this dessert would delight your pallet and have people singing your praises.
Ingredients for a Strawberry Lemonade Ice Cream Pie with a Lemon Oreo Crust
- 22 Lemon Oreos
- 3 Tbsp Butter
- 1.75 quart Tillamook Oregon Strawberry Lemonade Ice Cream – Uses about 3/4 of the container
- 1 cup heavy whipped cream
- 3 Tbsp sugar
- 4 tsp lemon zest
- 3 tsp fresh lemon juice
How to Make Strawberry Lemonade Ice Cream Pie with a Lemon Oreo Crust
- Preheat oven to 350.
- Place 22 Lemon Oreos in a food processor and blend to a fine crumb.
- Melt 4 Tbsp butter.
- Add Oreo crumbs and butter in a bowl and stir to combine completely.
- Press mixture into a 9″ pie plate, covering bottoms and sides, forming crust.
- Bake for 8-10 minutes.
- Remove from oven and cool completely.
- Once crust is cooled, fill with softened ice cream up to the rim.
- Put back in the freezer to freeze completely.
- Add heavy whipping cream, sugar, lemon zest and lemon to a mixing bowl and beat until soft peaks form.
- Once frozen, top pie with lemon whipping cream.
Strawberry Lemonade Ice Cream Pie with a Lemon Oreo Crust
Ingredients
- 22 Lemon Oreos
- 3 Tbsp Butter
- 1.75 quart Tillamook Oregon Strawberry Lemonade Ice Cream - Uses about 3/4 of the container
- 1 cup heavy whipped cream
- 3 Tbsp sugar
- 4 tsp lemon zest
- 3 tsp fresh lemon juice
Instructions
- Preheat oven to 350.
- Place 22 Lemon Oreos in a food processor and blend to a fine crumb.
- Melt 4 Tbsp butter.
- Add Oreo crumbs and butter in a bowl and stir to combine completely.
- Press mixture into a 9" pie plate, covering bottoms and sides, forming crust.
- Bake for 8-10 minutes.
- Remove from oven and cool completely.
- Once crust is cooled, fill with softened ice cream up to the rim.
- Put back in the freezer to freeze completely.
- Add heavy whipping cream, sugar, lemon zest and lemon to a mixing bowl and beat until soft peaks form.
- Once frozen, top pie with lemon whipping cream.