I love me a good icebox pie, and this blackberry lemonade icebox pie is no exception boos! When I first threw it together, I was trying to use up some cream cheese and the last of that blackberry lemonade sitting in the fridge. Mixed it all up, swirled in some jam, and froze it. That’s it. Simple, cold, and real good.
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How to Make Blackberry Lemonade Icebox Pie
Step 1: Beat the cream cheese until smooth, then add the condensed milk and mix, scraping down the sides as needed. With the mixer running, slowly pour in the lemonade and lemon extract, and beat until fully combined. Transfer the mixture to a large bowl and set aside.
Step 2: Clean the mixer bowl, add the heavy cream and sugar, and beat until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then spread it into the graham cracker crust.
Step 3: Spoon the blackberry jam over the top of the pie and use a sharp knife to swirl it. Cover and freeze until firm.
PRO TIP: Some store-bought graham cracker crusts can be quite shallow, leaving you with extra filling. You can either make one deep-dish graham cracker pie or two smaller ones.
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Frozen Blackberry Lemonade Icebox Pie
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Ingredients
- 1 9" graham cracker pie crust homemade or storebought
- 16 oz cream cheese packages softened
- 14 oz sweetened condensed milk
- 1/2 cup Florida’s Natural® Lemonade with Blackberry or any other flavored or plain lemonade
- 1 tsp lemon extract
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1/4 cup blackberry jam melted and cooled, or any other fruit jam you like
- mint leaves for garnish optional
Instructions
- Using an electric stand mixer, or hand mixer, beat the cream cheese on medium speed until smooth. Add the condensed milk and beat for another minute, stopping halfway to scrape down the sides. While the mixer is still going, slowly pour in the Florida’s Natural Lemonade with Blackberry and lemon extract. Beat until fully combined.
- Transfer the cream cheese mixture to a large bowl and set aside. Wipe clean the stand mixer bowl. To that bowl add the heavy cream and sugar, then beat on medium speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture. Spread the resulting mixture into the graham cracker crust.
- Spoon the blackberry jam over the top of the pie and use a sharp knife to swirl it. Cover and freeze until firm. About 3 hours.
Notes
- Let your cream cheese fully soften. Cold cream cheese won’t mix smooth and will leave lumps in your filling.
- Beat the filling until smooth. Make sure the cream cheese, condensed milk, and lemonade are fully blended before moving on. Don’t rush it y’all!
- Use cold heavy cream. It whips up better and holds its shape, which helps your frozen lemonade pie set right.
- Fold gently. When adding the whipped cream to the filling, fold it in carefully to keep the mix light and fluffy.
- Swirl the jam lightly. Just enough to get a pattern on top. If you go too far, it’ll blend in and you’ll get a purple blackberry icebox pie.
- Freezer: Keep your blackberry icebox pie stored in the freezer. Wrap it well and it’ll last up to 1 month. Let it sit at room temp for 10-15 minutes before serving so it’s easier to slice.
Nutrition
Recipe Help
Yes! Any lemonade works. Plain, raspberry, strawberry, whatever you’ve got.
Absolutely, boos! Freeze it the day before and pull it out when you’re ready to eat.
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Looks wonderful but I can’t find the Florida Lemonade w/Blackberry & not sure how to make my own. Do you have a recipe? I do want to try this recipe. Look forward to your response/recommendations, thank you.
I just made recently with Simply Lemonade Blueberry. You can also use regular lemonade too!
Couldn’t find Blackberry Lemonade in stores so I made my own. Such a refreshing beverage in this super hot weather! Made my own crust. This recipe is delicious, beautiful and super simple to prepare. I’ve stored the recipe under “keepers”
Yay!! So happy to hear that!
Disappointing.Sorry.
So sorry to hear that, Barbara. Was there something that stood out that made it disappointing?