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I just made this pie for dessert. It is so easy and delicious, and it requires no baking, making it a perfect summer dessert! I put this together with ice cream that had accidentally been left out on the counter earlier in the week. It had melted and been refrozen, and I was hoping to find a way to rescue the crystalized ice cream. This worked really well because the food processor broke up the crystals, rendering the ice cream creamy again. If you don't have access to a food processor, you can crush the crumbs and mix the ice cream by hand. 

I hope you'll enjoy this as much as we did!

Elizabeth's Lemon Ice Cream Pie

Ingredients:
1 cup almonds (preferably 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
Optional fresh or frozen raspberries

Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate.  Set in freezer while you prepare filling.

Rinse out the bowl of the food processor, then put ice cream and lemonade concentrate in food processor bowl.  Process until well blended. Spoon ice cream mixture into pie crust and freeze until you're ready to eat.  Garnish with raspberries if desired.

Yum!

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