Lemonade Ice Cream Pie
1 quart vanilla, no sugar added ice cream, softened*
1 6-ounce can frozen sugar-free lemonade or limeade, thawed
1 9-inch graham cracker crust
Puree the softened ice cream (should be a bit runny first) in a food processor in six batches for 15 seconds each batch, until light and creamy. If using blender, puree in four batches. Transfer ice cream into a large bowl.
Stir the thawed lemonade into the ice cream, until thoroughly combined. Transfer into graham cracker crust, and use a spatula to smooth. Place in freezer until firm. Remove from freezer about 5 minutes before serving. Top each slice with a whole strawberry or a few blueberries.
* I use Healthy Choice lowfat, no sugar added ice cream.
