lemonade pie recipe, deconstructed, in a bowl with ice cream, gluten free gingersnap crumbles, and raspberries
Print Recipe Add to Collection
5 from 1 vote

{Deconstructed} Gluten Free Lemonade Pie with Fresh Raspberries

You'll LOVE this LUSCIOUS lemonade pie recipe (deconstructed) with fresh raspberries and gluten free ginger cookies crumbles. It's a healthy and delicious frozen summertime dessert! 
Prep Time15 mins
Cook Time5 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Gluten Free, Vegetarian
Keyword: gluten free ice cream, ice cream desserts, lemon desserts, lemonade pie, lemonade pie recipe
Servings: 8 servings
Calories: 343kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


Lemon Ice Cream

  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup fresh lemon juice {Approximately 3 lemons}
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup almond milk
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla

Cookie "Crust"

  • 1 cup Gluten Free Ginger Cookies finely ground
  • 1 cup pecans or nuts of choice toasted and finely groundLemonade Pie
  • 2 packages fresh raspberries
  • Lemonade Ice Cream


Make the Ice Cream

  • Whisk together lemon zest, lemon juice, sugar, and eggs in a saucepan.  Whisk in almond milk and half-and-half, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.  Strain the custard in to a bowl, cover with plastic wrap, and chill until cold.  Next, whisk in the remaining almond milk and half-and-half and freeze the mixture in your ice cream maker according to manufacturer's instructions.

Make the Cookie Crust

  • Preheat oven to 450 degrees.  Put pecans on baking sheet and toast for approximately 5 minutes. Meanwhile, grind cookies in a food processor until finely ground.  Remove to a mixing bowl. Next, process toasted pecans until finely ground, and add to cookie crumbs.  Stir together with a fork until well mixed.

Assemble the Lemonade Pie

  • Use small dessert bowls, custard cups, or ramekins to assemble the dessert.  Place 1/8 cup of cookie/nut mixture at the bottom of each bowl.  Top with one {or more!} scoops of lemon ice cream , another 1/8 cup of cookie/nut mixture and fresh raspberries.


Serving: 1serving | Calories: 343kcal | Carbohydrates: 40g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 180mg | Potassium: 128mg | Fiber: 2g | Sugar: 29g | Vitamin A: 205IU | Vitamin C: 7.4mg | Calcium: 106mg | Iron: 0.6mg