This lemon icebox pie is cool, creamy, and packed with bright, tangy lemon ice cream filling inside a buttery lemon Oreo crust. Topped with fluffy whipped cream, this easy no-bake dessert is perfect for spring and summer!
The more I bake with lemon, the more I love lemon desserts. Recipes like my gooey lemon bars and lemon meringue pie are always favorites around here. Except there won’t be any baking today, with this no-bake lemon icebox pie! This frozen dessert has a creamy lemon ice cream filling layered into a crunchy lemon Oreo crust, with fresh homemade whipped cream and lemon zest. It’s the perfect dessert for spring and summer when fresh lemons are in season, and you don’t feel like warming up the kitchen with the oven.
No-Bake Lemon Icebox Pie
- Layers of deliciousness. This lemon icebox pie is made up of a buttery lemon Oreo crust, silky lemon ice cream, and a three-ingredient whipped topping. It’s bright, tangy, and refreshing, reminiscent of a no-bake lemon cheesecake meets lemon cream pie.
- No oven. As someone who looks for excuses to not turn on the oven in the summer, no-bake desserts like this lemon icebox pie are perfect. You don’t even need to par-bake the crust. This also makes this icebox pie great to make ahead for holidays, for an Easter dessert or Mother’s Day.
- Time-saving short cuts. The frozen ice cream pie filling is made from instant lemon pudding mix and Cool Whip, so it’s semi-from-scratch and super easy.
Ingredient Notes
These are the pantry-friendly ingredients needed for this lemon icebox pie recipe. Scroll down to the printable recipe card for the full list and exact recipe amounts.
- Lemon Oreos – Crushed and mixed with melted butter for the Oreo pie crust. You could also make the crust with crushed Golden Oreos, Nilla wafers, or use a graham cracker crust instead.
- Cream Cheese – Philadelphia is my brand of choice, but you can use any cream cheese brand you prefer. Do NOT use low-fat cream cheese or the pie won’t set properly.
- Lemon Instant Pudding – You’ll need the dry pudding mix.
- Heavy Whipping Cream – Again, NOT low-fat! Make sure you’re buying whipping cream and not pouring cream or similar.
- Lemon Zest – For a pop of fresh lemon flavor. See my tutorial on how to zest a lemon.
- Cool Whip – Thawed beforehand.
- Whipped Cream – The top layer of this lemon pie is fluffy homemade whipped cream. You could use additional Cool Whip instead.
How to Make This Lemon Icebox Pie
There are only 4 main steps to make a cool and creamy lemon icebox pie. Instead of the oven, the freezer does most of the work.
- Make the crust. Blend the Oreos into a fine crumb in the food processor. Then, melt butter in the microwave and stir it into the crumbs. Press the crust mixture into the bottom and up the sides of a foil-lined springform pan. If you’re new to making no-bake crusts, consider checking out my detailed tutorial. Afterward, refrigerate the crust while you prepare the ice cream pie filling.
- Make the filling. First, beat the cream cheese on its own until it’s smooth and fluffy. Next, beat in the instant pudding mix and heavy whipping cream, followed by the vanilla, lemon zest, and Cool Whip.
- Fill the crust and freeze. Pour the lemon filling into your prepared pie crust. Place the whole pie into the freezer to chill for 30 minutes.
- Add the topping. Now, beat heavy cream and powdered sugar into stiff peaks to make a batch of whipped cream. Spread the whipped cream evenly on top of the chilled pie. Zest another lemon over the pie for garnish. Return the pie to the freezer until it’s time to serve.
Tips for a Successful Icebox Pie
- Use a springform pan. A springform pan makes it so much easier to remove the pie without damaging it.
- If you don’t have a springform pan, you can use a regular pie plate or cake pan.
- Freeze before topping. You want the filling to be nice and firm before you add on the whip, otherwise, it will run together. I recommend chilling it for at least 30 minutes, but you can chill it overnight.
- To make cutting easier, run a sharp knife under warm water, dry it, then slice. Repeat between slices for an easy, clean cut.
How to Store
- Keep the pie frozen. The fully assembled lemon pie will last covered in the freezer for 2-3 months. I recommend storing it in the back of the freezer to prevent ice crystals from forming.
- Take the chill off for serving. I like to set the ice cream pie out on the counter for 15-20 minutes before serving. This makes it easier to slice and creates the perfect creamy texture.
More No-Bake Dessert Recipes
Lemon Icebox Pie
- Prep Time: 15 minutes
- Freezing Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 8-10 Servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This lemon icebox pie is a perfect dessert for a warm day. It’s full of lemon flavor, with creamy lemon ice cream filling and fluffy homemade whipped cream in a buttery lemon-flavored Oreo crust.
Ingredients
For the Crust
- 1 pkg Lemon Oreos
- 4 tbso Unsalted butter, melted
For the Filling:
- 1 pkg (8oz) Cream cheese, cold
- 1 pkg (3.4oz) Lemon instant pudding, dry mix
- 2 tablespoons Heavy whipping cream
- 1 teaspoon Pure vanilla extract
- Zest of 1 Lemon
- 1 8oz Cool Whip, thawed
For the Topping
- 1 cup heavy whipping cream
- ½ cup Powdered sugar
- Lemon Zest
Instructions
For the Crust
- Grind Oreos into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat Oreos in butter.
- Line the bottom of a 9-inch springform pan with tin foil. Press the crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
For the Lemon Filling
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add dry instant lemon pudding mix and heavy whipping cream. Beat on medium-high speed for two minutes until the pudding is well mixed into the cream cheese.
- Add vanilla extract, lemon zest, and Cool Whip. Beat on medium speed until well combined. Pour filling into the prepared pie shell.
- Freeze for 30 minutes before adding whipped cream.
For the Whipped Cream Topping
- Whip heavy cream on medium-high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium-high until stiff peaks form. Decorate the pie accordingly. Top with lemon zest.
Notes
- If you don’t have a springform pan, you can use a regular pie plate.
The best summer dessert. This was very simple to make and easy to follow. My husband LOVED this dessert and wants me to make it for every family function now.
Amazing! Thank you so much!
Do you use an entire 1 lb package of cookies for the crust?
Yep!
Do you put the whip cream on top and freeze or put it on right before you serve it?
Hi Chrissy, I frosted the cake and then I froze it. I hope you enjoy!
Looks divine! I was wondering, where I’m at they only sell regular Oreos & golden Oreos. I bought a Porsche of the golden ones, could I add lemon extract to the crust? :
Package*** lol!
Hi Amy, I think that sounds wonderful but the Golden Oreos will work just fine if you can’t find the lemon ones. HAHA. I thought, “oh a Porsche of golden Oreos, sounds like my kinda Porsche!”
Mmm. This looks delicious!! I could make this in a muffin tin to get a bunch of single servings, correct? It’s my son’s birthday on the 14 th and I’m just working on a dessert list.
Hi Amy, Yes absolutely! I made a skinny version using cupcake size pan
https://beyondfrosting.com/skinny-lemon-mousse-pies/