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    Scott Adams
    Scott Adams

    By Scott Adams •

    Elizabeth's Frozen Lemon Ice Cream Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Elizabeth K.

    Ingredients:
    1 cup toasted almonds
    2 cups gluten-free corn flakes
    2 tablespoons brown sugar
    ¼ cup melted butter
    1 quart vanilla ice cream
    6 ounces frozen lemonade concentrate
    Optional fresh or frozen raspberries

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    Directions:
    Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate. Set in freezer while you prepare filling.

    Rinse out the bowl of the food processor, then put ice cream and lemonade concentrate in food processor bowl. Process until well blended. Spoon ice cream mixture into pie crust and freeze until you're ready to eat. Garnish with raspberries if desired.


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    Guest Diana Hickey

    Guest Diana Hickey

    Posted

    Your info is great! I print out recipes that I like.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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