This no-bake Frozen Citrus Pie is the ultimate summer dessert, combining the bright, tangy zest of orange juice concentrate with the rich creaminess of vanilla ice cream and whipped topping. The result is a light, refreshing treat that melts in your mouth, offering a perfect balance of sweet and citrusy notes. It is incredibly easy to assemble, requiring no oven time, making it an ideal choice for busy weeknights or potluck gatherings. The graham cracker crust provides a satisfying crunch that contrasts beautifully with the smooth, icy filling. Serve it chilled for a refreshing finish to any meal, or enjoy it as a standalone snack on a hot day. This recipe is a crowd-pleaser that brings a taste of sunshine to your table.
Frozen Citrus Pie
Description
This no-bake Frozen Citrus Pie is the ultimate summer dessert, combining the bright, tangy zest of orange juice concentrate with the rich creaminess of vanilla ice cream and whipped topping. The result is a light, refreshing treat that melts in your mouth, offering a perfect balance of sweet and citrusy notes. It is incredibly easy to assemble, requiring no oven time, making it an ideal choice for busy weeknights or potluck gatherings. The graham cracker crust provides a satisfying crunch that contrasts beautifully with the smooth, icy filling. Serve it chilled for a refreshing finish to any meal, or enjoy it as a standalone snack on a hot day. This recipe is a crowd-pleaser that brings a taste of sunshine to your table.Ingredients
Directions
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Remove the frozen orange juice concentrate from the freezer and let it stand at room temperature for about 15 minutes until it is soft enough to blend but still cold.
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Place the softened orange juice concentrate in a large mixing bowl.
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Beat the concentrate with an electric mixer on medium speed for about 30 seconds to break up any ice crystals and smooth it out.
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Add the softened vanilla ice cream to the bowl with the orange concentrate.
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Mix on low speed until the ice cream is fully incorporated and the mixture is uniform in color.
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Gently fold in the whipped topping using a spatula or on the lowest mixer setting until just combined and smooth. Do not overmix to maintain airiness.
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Transfer the mixture to a freezer-safe container and freeze for about 30 minutes, until it thickens enough to mound slightly when spooned.
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Spoon the thickened filling into the prepared graham cracker crust, spreading it evenly.
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Cover the pie tightly with plastic wrap or foil and freeze for at least 4 hours, or until firm.
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Remove from the freezer and let stand at room temperature for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 30mg10%
- Sodium 180mg8%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the pie in the freezer. For best quality, consume within 1 week. Wrap tightly to prevent freezer burn.
Variations: You can substitute the orange juice concentrate with lemon or lime concentrate for a different citrus flavor profile.
Tips: Ensure the ice cream is softened but not melted before mixing to achieve the best texture. If the mixture is too soft to spoon into the crust, freeze it longer before adding to the crust.
Substitutions: You can make your own graham cracker crust if desired. Vegan whipped topping can be used to make this dessert vegan.
