Servings: 1 pie

1 graham cracker crust, homemade or store bought 1 graham cracker crust, homemade or store bought
 
2 cups whipping cream, whipped just to firm peaks in a big bowl 2 cups whipping cream, whipped just to firm peaks in a big bowl
 
1/2 of a 12 ounce can of frozen lemonade (the kind made with actual lemon juice is best), just thawed so it is still cold but not frozen *Can use 1:2 sugar:lemon juice or lemjuice and water, plus zest if you have (170ml lem plus 90ml sug) ½ of a 12 ounce can of frozen lemonade (the kind made with actual lemon juice is best), just thawed so it is still cold but not frozen *Can use 1:2 sugar:lemon juice or lemjuice and water, plus zest if you have (170ml lem plus 90ml sug)
 
1 can of sweetened condensed milk 1 can of sweetened condensed milk

Combine lemonade concentrate and sweetened condensed milk in a med size bowl. Fold a generous ½ cup or so of the whipped cream into the lemonade concentrate mixture, to lighten the texture. Then add the lemonade concentrate into the whipped cream and gently fold in until mixed.
Pour into graham cracker crust and or into a container that will fit into your fridge, depending on if you want it as a pie or as an ice cream. Let freeze overnight, or at least 6 hours if you cannot wait.