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.
20Golden Oreo cookiesor any Vanilla Creme Sandwich Cookies, crushed with the cream filling (about 2 cups)
juice and zest from 1 lemonleave out if using lemon flavored cookies; see notes
4-1/2 - 5cupsyour favorite vanilla ice creamhomemade or store-bought
2-1/2cupsLemon Sorbethomemade or store-bought
12Golden Oreo cookiescrushed (can also use Lemon Oreos or other lemon sandwich cookies)
zest and juice from 1 lemonleave out if using lemon flavored cookies
Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
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 the lined baking dish. Place in freezer to set for about 1 hour to set.
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, and softened butter. Mix gently with a fork or your hands to make pea-sized pieces stick together. Set aside in the fridge.
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.
Place pan in freezer to harden slightly (about 10-20 minutes).
Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in the freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
Remove the cookie crumbs from the fridge and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
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.
Can also use Lemon Oreos or any other lemon sandwich cookie instead of vanilla!
Lemon Cream Pie Ice Cream Bars
Amount Per Serving (1 serving (1/12 recipe))
Calories 200Calories from Fat 81
% Daily Value*
Saturated Fat 3g15%
Vitamin A 100IU2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.