Pink-lemonade ice-cream squares

Prep 10 min
Plus Standing Time: 10 minutes, Freezing Time: 720 minutes
Makes 15 Squares



355-mL can
frozen concentrated pink lemonade
2 L container
vanillas ice cream
1 1/2 cups
graham-cracker crumbs, or vanilla- or chocolate-wafer crumbs
1/2 cup
granulated sugar, optional
2/3 cup
unsalted butter, melted
lemon, optional
1 1/3 cups
raspberries, optional


  • Thaw lemonade. Line a 9 x 13 in. (2-L) 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, 10 to 20 min. Meanwhile, 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 freezer while preparing the filling.
  • When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you want it tangier, taste and stir in 2 tbsp (30 mL) juice from lemon. Remove base from freezer and spoon ice-cream mixture overtop. Smooth as best you can. Cover loosely with plastic wrap. Freeze until firm, at least overnight. If leaving longer, overwrap with foil. Will keep well in freezer for at least 2 weeks. When ready to serve, remove from freezer. Let stand for 10 min. Then grab the sides of the paper and lift the dessert to a cutting board. Slice into squares. Top with berries.


Calories 352, Protein 4 g, Carbohydrates 45 g, Fat 18 g, Fibre 1 g,
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