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Lemon Ice Cream Pie

A delightful dessert combining zesty lemon and silky cream, perfect for warm days.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams maisena biscuits Crushed to a fine powder.
  • 100 grams melted butter To bind the biscuit crust.
For the filling
  • 1 can condensed milk Should be sweetened.
  • 1 box cream milk Use for a rich texture.
  • 1/2 cup lemon juice Freshly squeezed for best flavor.

Method
 

Preparation
  1. Grind the maisena biscuits to a fine powder.
  2. Mix the crushed biscuits with melted butter until you achieve a moist, moldable dough.
  3. Press the mixture firmly into the bottom of a pie dish to form the crust.
  4. Refrigerate the crust to firm up while you prepare the filling.
Filling
  1. In a mixing bowl, combine the condensed milk and cream milk.
  2. Add in the lemon juice and stir gently to allow the mixture to thicken.
  3. Once smooth, pour the filling over the firm crust.
  4. Refrigerate the pie for 3 to 4 hours until set.
Serving
  1. Garnish with lemon zest or mint leaves before serving.
  2. Serve chilled, possibly with sparkling water or lemonade.

Notes

Store in the refrigerator covered with a light cloth or wax paper for up to a week. For added flavor, infuse the cream with vanilla or sea salt and use fresh lemons for brightness.