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    Scott Adams

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

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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