Elizabeth’s Lemon Ice Cream Pie


  • 1 Cup Almonds, Toasted
  • 2 Cups Gluten free Corn Flakes
  • 2 Tbs Brown Sugar
  • 1/4 Cup melted Butter
  • 1 Quart Vanilla Ice Cream
  • 6 Ounces Frozen Lemonade concentrate
  • Fresh or Frozen Raspberries (Optional)

Take ice cream out to soften. Coarsely chop the almonds. Combine Almonds, gluten free corn flakes, brown sugar and melted butter in a food processor. Process until the consistency of graham cracker crumbs. Press crust mixture into 8 or 9 inch pie pan. Set in freezer to set.

With a clean food processor, combine ice cream and lemonade concentrate until well blended. Spoon mixture into pie crust and put back in freezer until a few minutes before serving. Garnish with optional raspberries.

Credit: Elizabeth K.

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