Pink Lemonade Ice Cream Squares

Kathryn gave me this recipe she found in Chatelaine Magazine a week before our family reunion. She had recently made it and people loved it. When I read it I thought it would be a great compliment to the desserts other people were bringing so I whipped it up. And when I say whip, I mean it! Kathryn suggested combining the ice cream and the lemonade in the kitchen aid and it worked beautifully.

This serves a fairly large crowd and is light and refreshing. Everyone who had it at the reunion loved it!

Pink Lemonade Ice Cream Squares

355-mL can frozen pink-lemonade concentrate
2-L container vanilla ice cream, preferably natural
11/2 cups (375 mL) graham-cracker crumbs or vanilla- or chocolate-wafer crumbs
1/2 cup (125 mL) granulated sugar (optional)
2/3 cup (150 mL) unsalted butter, melted
1 lemon (optional)
6-oz (170-g) container fresh raspberries, about 11/3 cups (325 mL) (optional)

1.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.
2.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.

Enjoy!