Strawberry Lemonade Icebox Pie with Sugar Cone Crust

Spring is on its way, and with it come our favorite refreshing spring desserts. We love taking advantage of fresh fruit and the tastes of spring and summer, and you can do just that with this unbelievably simple recipe (only six ingredients!) that comes together in a flash.

This strawberry lemonade icebox pie is sure to impress guests at your spring soirée, Easter brunch, or spring picnic. Just be sure to store it in the freezer for four hours or overnight after making it so the pie can properly set.

Using Joy Sugar Cones as the pie crust, the flavor of the cones enhances the refreshing taste of the lemonade pie, and it couldn’t be easier to make. Using butter and a dash of sugar, the pie crust comes together easily and sets beautifully in the freezer, along with the lemonade pie.

Only three – yes, three! – ingredients make up the pie contents: vanilla bean ice cream, strawberry puree, and frozen lemonade concentrate. Here’s where having an electric mixer can come in handy, but if you don’t have access to one, it comes together by hand just as well. The fresh strawberry puree lends a touch of sweetness and layers with the lemonade concentrate just right.

With spring just around the corner, we created our own twist on the popular ice box pie.

strawberry lemonade icebox pie made with Joy Sugar Cones surrounded by a fortk, spoon, strawberries, napkin and lemon slices

Ingredients:

  • 6 Joy Sugar Cones
  • ¾ gallon vanilla bean ice cream
  • 1 can frozen lemonade concentrate
  • 1 pint strawberries
  • 4 tablespoons butter, melted
  • 1 tablespoon sugar

a slice of strawberry lemonade ice box pie made with a Joy Sugar Cone crust resting on a plate surrounded by a knife, spoon, fork and the entire pie in the background

Directions:

In a blender, or by hand in a gallon-size plastic bag, crush the Joy Sugar Cones until they become coffee-ground size crumbs. Add the melted butter and sugar and combine. Press into a springform pan and put in the freezer to set for about 15 minutes.

Using the same blender, add your pint of strawberries with the tops cut off. Blend until it’s a smooth puree. Pushing the puree through a mesh sieve, remove the majority of strawberry seeds and set aside.

In a large stainless-steel bowl, mix together about ¾ gallon of vanilla bean ice cream and the frozen lemonade concentrate. Slowly add the strawberry puree, reserving some to create the swirled topping.

When the ice cream, frozen lemonade concentrate, and puree are combined, remove your pie crust from the freezer and pour in the lemonade/ice cream mixture. When filled to the top, add the strawberry puree and swirl with a toothpick. Cover with aluminum foil and let set for four hours or overnight.

Serve with fresh strawberries and a dash of whipped cream. Enjoy!

Make sure to share your creation on social media with #JoyCone if you tried it, or have ever tried making an icebox pie with a Joy Sugar Cone crust. Help us spread the Joy — follow us on Facebook or on Instagram at @joyconeco.

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