Lemon Icebox Pie

Lemon Icebox Pie

On a hot summer day, it’s hard to compete with a fruity ice cream pie. It doesn’t get much lighter and fruitier than lemon sorbet and fresh blueberries topping a graham cracker crust.


  • 1 1/2 t. (375 mL) finely ground graham cracker crumbs (about 20 squares)
  • 1/3 t. (75 mL) butter or margarine, melted
  • 3 tbsp (45 mL) sugar
  • 2 t. (500 mL) vanilla ice cream, slightly softened
  • 2 t. (500 mL) lemon sherbet, slightly softened
  • 1/2 t. (125 mL) fresh blueberries
  • 1/4 t. (50 mL) blueberry jelly
  • 1 tbsp (15 mL) lemon juice
  • Grated lemon zest, if desired


  1. Preheat oven to 350°F (180°C).
  2. Combine graham cracker crumbs, sugar, and butter. Press into the bottom and up the sides of a 9-inch (23 cm) pie plate. Bake for 8 to 10 minutes or until golden brown; let cool completely, about 15 minutes.
  3. Spread 1 cup (250 mL) vanilla ice cream over cooled crust. Freeze for 30 minutes.
  4. Spread lemon sherbet over ice cream. Freeze for 30 minutes.
  5. Spread remaining ice cream over sorbet. Freeze for at least 4 hours or until firm.
  6. Combine blueberries, jelly, and lemon juice in a small bowl; refrigerate until ready to serve. Serve 1 tablespoon blueberry mixture on each pie crust. Garnish with lemon zest.


Tip #1

Variation: Replace lemon flavor with orange flavor by opting for orange sherbet in the pie, orange juice in the filling, and orange peel as a garnish.

Tip #2

For best results: If the ice cream and sherbet start to melt before you’re finished, put them in the freezer for about 15 minutes to firm up.

Tip #3

Substitution: Frozen blueberries can also be used in this recipe. Mix them with the jelly and lemon juice while they are still frozen.

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