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.
LEMON ICE CREAM CRUNCH
Make crumbs first with
- 1 C. flour
- ¼ C. brown sugar
- ½ C. pecans ( I used cookie pieces)
- ½ C. butter
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)
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.