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1 can frozen pink lemonade concentrate
8 cups vanilla ice cream
1 1/2 cups graham cracker crumbs or vanilla wafer crumbs
1/2 cup granulated sugar (optional)
2/3 cup unsalted butter, melted
2 tbsp lemon juice (optional)
1 1/2 cups fresh raspberries
Method:
- Thaw lemonade
- Line a 9”x 13” rectangular baking dish with parchment or waxed paper, letting the edges hang over the sides of the dish.
- Scoop ice cream into a large bowl. Let stand until softened slightly, about 10 – 20 minutes.
- Stir crumbs with sugar in a medium bowl.
- Using a fork, stir in butter until evenly mixed.
- Turn into prepared baking dish and pat evenly over the bottom. Place in the freezer.
- When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you like it tangier, taste, then stir in 2 tbsp of lemon juice.
- Remove crumb base from freezer and spoon ice cream mixture over top. Smooth as much as you can.
- Cover loosely with plastic wrap, and freeze until firm – at least overnight. If leaving in freezer longer than 24 hours, overwrap with foil. This will keep well in the freezer for at least 2 weeks.
- When ready to serve, remove from the freezer and let stand for 10 minutes.
- Grab the sides of the paper and lift dessert to cutting board. Slice into squares. Plate and top with berries.
Makes 15 squares.
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