This easy recipe for gluten free no bake icebox pie is the perfect summer dessert! It's an old fashioned recipe with condensed milk, cream cheese and a gingersnap cookie crust. This no bake lemonade icebox pie is creamy and a classic recipe for hot days.
This Gluten Free No Bake Lemon Icebox Pie is a cool, creamy dessert that delivers bright citrus flavor in every bite.
Perfect for warm weather, this refreshing dessert is a modern twist on the Old Fashioned No Bake Lemon Icebox Pie, making it ideal for summer gatherings, picnics, or anytime you need a quick, no-fuss treat.
Its smooth, lemony filling and chilled texture create a satisfying contrast that's both light and indulgent-everything you want in a classic Lemon Dessert Recipe.
If you are looking for more cold treats to serve on hot days try my Gluten Free Strawberry Icebox Bars, my Gluten Free No Bake S'mores Pie, my Gluten Free No Bake Key Lime Pie, or my Homemade Strawberry Banana Popsicles.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Ingredients
- Gluten Free Gingersnap Cookies Recipe or Gluten Free Gingersnap Cookies
- Unsalted Butter
- Sea Salt
- Cream Cheese
- Sweetened Condensed Milk
- Lemon Juice
- Lemon Zest
- Vanilla Extract
- Unflavored Gelatin
- Water
- Heavy Whipping Cream
- Powdered Sugar
Instructions
In a food processor, process the gingersnap cookies until they are crumbled. Add the melted butter and salt. Pulse to combine the ingredients into a paste.
Pour the cookie mixture into a 9-inch pie plate and press evenly on the bottoms and sides. Place in the freezer while you make the filling.
In your stand mixer beat the cream cheese 1-2 minutes until creamy. Add the sweetened condensed milk and beat 2 minutes more to combine. Add the lemon juice, lemon zest and vanilla. Beat just until incorporated into the cream cheese mixture.
Stir together the gelatin packet and water in a small bowl. Let stand 1-2 minutes to dissolve fully. Add to the cream cheese mixture and beat to combine.
Pour the cream cheese mixture into the pie crust. Freeze for at least 2 hours.
In the bowl of your stand mixer using the whisk attachment whisk at medium high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
Top the icebox pie with the whipped cream before serving.
Supplies
Frequently Asked Questions
Yes! This pie is frozen after it is put together. It is perfect for making a day or two in advance and having ready to serve. Simply take the pie out of the freezer 15-20 minutes before you want to serve it.
You will need 3 medium lemons to get ⅓ cup of lemon juice. If lemons aren't in season or hard to get you can also use bottled lemon juice. Before you use the lemons for juice be sure to zest the outside for this recipe and then you can freeze the leftovers for a future recipe.
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Gluten Free No Bake Lemon Icebox Pie
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free no bake icebox pie is the perfect summer dessert! It's an old fashioned recipe with condensed milk, cream cheese and a gingersnap cookie crust. This no bake lemonade icebox pie is creamy and a classic recipe for hot days.
Ingredients
Crust:
- 1 ½ cups Gluten Free Ginger Cookies Recipe or Gluten Free Gingersnap Cookies
- ¼ cup Unsalted Butter, melted
- ½ tsp Sea Salt
Filling:
- 2 - 8 ounce packages Cream Cheese, at room temperature
- 14 ounce can Sweetened Condensed Milk
- ⅓ cup Lemon Juice
- 2 Tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 - .75 ounce pouch Unflavored Gelatin
- ¼ cup Water
Whipped Cream Topping:
- 1 ½ cups Heavy Whipping Cream
- 2 Tbsp Powdered Sugar, sifted
- 1 tsp Vanilla Extract
Instructions
In a food processor, process the gingersnap cookies until they are crumbled. Add the melted butter and salt. Pulse to combine the ingredients into a paste.
Pour the cookie mixture into a 9-inch pie plate and press evenly on the bottoms and sides. Place in the freezer while you make the filling.
In your stand mixer beat the cream cheese 1-2 minutes until creamy. Add the sweetened condensed milk and beat 2 minutes more to combine. Add the lemon juice, lemon zest and vanilla. Beat just until incorporated into the cream cheese mixture.
Stir together the gelatin packet and water in a small bowl. Let stand 1-2 minutes to dissolve fully. Add to the cream cheese mixture and beat to combine.
Pour the cream cheese mixture into the pie crust. Freeze for at least 2 hours.
In the bowl of your stand mixer using the whisk attachment whisk at medium high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
Top the icebox pie with the whipped cream before serving.
Notes
You can make this lemon icebox pie up to 2 days in advance. Take the pie out of the freezer 15-20 minutes before serving so you can cut it.
You can replace the gingersnap cookies with gluten free graham crackers. Add ½ teaspoon of ground cinnamon to the crumbled mixture for a bit more flavor.
- Prep Time: 20 minutes
- Category: Pie, Ice Cream
- Method: Freezer
- Cuisine: Gluten Free
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