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.
This looks delicious! Just double checking before I try this – So after you make filling & pour into crust, you freeze for 30 minutes, then add the Whipped Cream topping, then do you put back in freezer – for how long & do you put the whole pan in freezer or remove from pan before freezing? Thank you!
Hi Janet! Yes, I freeze this for 30 minutes, and then add the whipped cream. THEN put is all back in the freezer for a couple more hours (in the pan). I remove the pan right before serving and I allow it to sit out on the counter for about 20 minutes before I slice into. It just makes it a little easier to slice. Enjoy and please come back and let you know how you like it!
Yes, to all of this!!! I love the lemon and the creaminess of the pie!!! Perfect summer dessert for sure!!
This is a must. Look soooo. Easy to make. Sssooooo. Good it on my menu. for the summer
This pie is absolute perfection to me! Like seriously wow!
Haha, summer around the corner… It snowed here in Toronto a couple of days ago 🙁
But I am all for ice cream pies. And where can I get my hands on lemon oreos?? Is it something you can only buy in the States? It seems like you guys are so well stocked when it comes to food in grocery stores. I am jealous 🙁
Julie,
This pie looks AMAZING! I love the lemon oreos in the crust. and in the middle of a hot and sticky summer, even thinking of turning the oven on makes me hot! And yes, in the North East it seems like summer will never, ever get here! But in typical Boston style, we’ll go from 30 degrees to 90 degrees with 100% humidity in about a week 🙂 Pinning this, and making it in the summer!
This sounds so delicious! I just finished drinking the new chick fil a lemonade slush thingy and this would probably be just as tasty!
This looks so delish, I could probably eat the screen. I was not a huge fan of lemon either until a few years ago. I still shy away for the lemon meringue, but anything else lemon…..bring it on. This would be so refreshing for a warm summer day or picnic.
Oh my gosh! I love lemon treats! Using lemon oreos for the crust is just genius!
What a gorgeous pie, been craving lemon!!! Perfect for the coming warm months…
Now THIS has me excited for summer!
Gorgeous! I love how there’s lemon in every layer. And the texture looks divine!
This looks so light and summery. I hope summer’s not a long way off. I’m pretty much over any other season.
Thanks for doing ice cream! It gives me hope…
You should’ve come to New England to go snowboarding. We had enough snow to donate to the rest of the country and still have some left over to make a few snowmen! It’s almost all gone now though. Lemon Ice Cream Pie sounds like a wonderful spring dessert. Such a beautiful treat!
This looks amazing!
This looks PERFECT Julianne!!
My sister would love this pie, need to show it to her! Thank you so much for sharing! 🙂
This pie looks so springy and refreshing! I love the tart sweetness of lemons and I’m especially loving the lemon Oreo crust! Brilliant!
Yum!!!! I can practically taste it. So beautiful too!
This looks so good I think I’ll make it today. Is it the large 4.3 oz size pudding mix or the small 3.4 oz?
Hi Diane- It is a 3.4oz size. Thank you! I will amend the recipe!
Thanks for the fast response, I’m on my way to the store now!