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A close up of a blackberry lemonade pie with slices cut and ready to serve
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4.50 from 2 votes

Frozen Blackberry Lemonade Icebox Pie

This Frozen Blackberry Lemonade Icebox Pie is made with a buttery, crisp graham cracker crust and a tangy cream cheese blackberry lemonade filling, then it’s topped with fresh blackberries and mint!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 475kcal
Author: Jocelyn Delk Adams

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

  1. Let your cream cheese fully soften. Cold cream cheese won’t mix smooth and will leave lumps in your filling.
  2. 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!
  3. Use cold heavy cream. It whips up better and holds its shape, which helps your frozen lemonade pie set right.
  4. Fold gently. When adding the whipped cream to the filling, fold it in carefully to keep the mix light and fluffy.
  5. 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.
How to Store this Blackberry Lemonade 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

Calories: 475kcal | Carbohydrates: 58g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 574mg | Potassium: 402mg | Fiber: 1g | Sugar: 45g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 368mg | Iron: 1mg