Yields 12

Lemon Cream Pie Ice Cream Bar Pie

Lemon Cream Pie Ice Cream Bars are the perfect treat to cool down with. A frozen twist on the classic pie with layers of vanilla & lemon sorbet with a crumbled Golden Oreo topping & no-bake cookie crust.

Save Recipe

Print Recipe

Ingredients

Instructions

1. Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
2. Make the cookie crust - In a medium-sized bowl or a food processor, add the whole Oreo cookies (no need to remove cream filling) and pulse into fine crumbs. Add the melted butter, lemon juice and zest and blend until well combined. Press mixture into the bottom of lined baking dish. Place in freezer to set for about 1 hour to set.
3. Make the crumbled topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the lemon juice, lemon zest, softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Set aside in the fridge.
4. Assemble - Remove vanilla ice cream and lemon sorbet from freezer to soften. When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
5. Place pan in freezer to harden slightly (about 10 - 20 minutes).
6. Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
7. Remove the cookie crumbs from the fridge and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
8. Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.

Notes