Tuesday, April 12, 2011

Lemon Ice Cream Crunch by Jane

Hi Barb,

Made this recipe for book club and it was a great light dessert.  It would be great on a hot summer day. They really liked it. I served it with pirouettes but it would be great with a simple shortbread or sugar cookie.

The recipe came from a local community cookbook. Lemon Ice Cream Crunch by Lou Rogers to give credit to the cook.


Make crumbs first with
  • 1 C. flour
  • ¼ C. brown sugar
  • ½ C. pecans ( I used cookie pieces)
  • ½ C. butter
Mix all together and bake at 350 degrees for 30 minutes stirring frequently.

Put 2/3 of the crumbs in the bottom of a 9x13 dish.

Mix the following and put over crumbs.
  • ½ gal. vanilla ice cream(softened) I used Bluebell Homemade Vanilla
  • 1 ½ cans frozen lemonade (6 oz. cans)
Add a few drops of yellow food coloring.
Cover with remaining crumbs and freeze.

I had it in the freezer for about 6 hours before I served it and it was a great consistency. The next day it was fine but much harder and harder to serve.


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