Lemon Ice Cream Cake

Lemon Ice Cream Cake

This lemon ice cream cake is a refreshing, no-fuss dessert that’s creamy, tangy, and perfect for warm days.

Ingredients

For the crust:

  • 2 sleeves of graham crackers
  • 4 tbsp of butter

For the cake:

  • 1 quart of vanilla ice cream
  • 1 can of frozen lemonade, thawed

Instructions

  1. Crush the package of graham crackers until fine. Melt the butter, then reserve a tbsp of the crushed graham crackers for the topping later.
  2. Combine the remaining graham crackers and melted butter.
  3. Lightly press the combined mixture in to the bottom of a 9x13 in. baking dish.
  4. Bake the crust in a 350 degree one for 15 minutes.
  5. Remove from the oven to cool. (You do not want to put the filling in a warm crust!)
  6. While the crust is cooling, set out the ice cream and lemonade to partially thaw.
  7. Once the crust is cool, combine the ice cream and lemonade in a bowl. Pour in to the cooled crust. Cover with plastic wrap and place in the freezer to firm back up.
  8. Set out to soften 15 minutes before serving and sprinkle on the reserved crumb topping. Then enjoy!
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