I'm feeling sort of deprived...I just realized that summer is nearly gone and I haven't made any ice cream...Now I'm not saying I haven't eaten any ice cream...I have eaten more than my fair share!!!...I just have not made any...Yet! I've still got a few days of summer left.
But I ain't making ice cream today...just enhancing store bought ice cream...
Actually this is the easiest dessert I have made in a long time...and it's one of my favorites...not too tart and not too sweet...how all lemon desserts should taste.
Pink Lemonade Ice Cream Squares
1 & 1/2 cups graham cracker crumbs
1/2 cup sugar
10 tbs butter (1 & 1/4 sticks), melted
12 oz can frozen pink lemonade concentrate, thawed
a half gallon vanilla ice cream
Line a 13x9 baking pan with foil, so that the edges hang over the side of pan. In a small bowl combine the graham cracker crumbs, sugar and melted butter. Spread and press the graham cracker crumbs into the bottom of the pan evenly. Place the pan in the freezer, to let the crust set up. Meanwhile let the ice cream stand at room temperature until slightly softened, about 10 to 20 minutes. In a large bowl add the ice cream and pink lemonade concentrate and mix with a wooden spoon until combined. Remove the crust from the freezer. Spoon in the ice cream and spread smooth. Cover with plastic wrap and freeze overnight, or until firm. This can be made up to 2 weeks ahead, stored covered in the freezer. When ready to serve let stand at room temperature for 10 minutes. Then lift out of the pan, holding the foil. Cut into squares and serve.