- 4 cups vanilla ice cream or lemon ice cream, softened
- 6 oz. can frozen lemonade concentrate, thawed
- 1 9″ graham cracker crust
In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier.
For those of you that are on a strict no chew diet, you could always pour some of this into a paper cup, and freeze it alongside the pie. Then while everyone is eating their pie, you can have some too. 🙂