You know that famous Lemon Pie recipe from Joanna Gaines that’s going around? Well, here is the ice cream version of that pie! Same lemony flavor with sweetened condensed milk and, of course, graham cracker crust mixed in. It’s the perfect pool side dessert this summer!
Like most of America, I included Jo’s lemon pie in our Thanksgiving spread this past year. After making 2 pies the night before, I glanced at the recipe again and realized I had totally misread the directions. Ugh. Instead of adding 3 cups of sweetened condensed milk, I added 3 whole cans of it. (smh) It was about 2 o’clock in the morning and I was beyond exhausted. I tried a spoonful and you couldn’t even taste the lemon. It was just pure condensed milk, which is great, but not what I was going for. Sooo I dumped them both and started over because I can’t let a recipe get the best of me. I whipped up 2 more pies, baked them and they tasted wonderful! Ever since then, I’ve dreamt of making this lemon pie ice cream version. I finally got around to it and let me tell you, it’s everything I hoped it’d be! I’m loving this recipe creation!
Even though there are graham crackers in the ice cream, my favorite way to eat it is with graham cracker sticks. Lots of them. You’ll feel like your’re eating an ice cold lemon pie, but without all the labor. It literally took me 10 minutes to whip up this recipe before throwing it in the freezer. Give it at least 6 hours to freeze or make it the night before you serve it.