Pink Lemonade Ice Cream Squares

With pink lemonade concentrate and raspberries

As a kid I always loved pink lemonade. It was always my favorite summer drink and even when I grew older I always had a couple of cans in my freezer. It always takes me back to those days growing up in Windermere and practically living at the beach with my friends for two months straight. I came across this recipe in Chatelaine magazine about 3 years ago and I finally decided to make it. I don't know why I waited so long! This is so easy and so refreshing! Next time I'm going to try it with orange juice concentrate instead, like a creamsicle. Then maybe lemon or limeade??!! So good!

With orange juice concentrate, whipped cream and shaved chocolate

Pink Lemonade Ice Cream Squares
1-3/4 cups graham cracker, vanilla, or chocolate wafer crumbs
2/3 cup melted butter
1 355 ml can frozen pink lemonade concentrate
1 1.5 L of vanilla ice cream
1 lemon (optional)
Garnish of your choice

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, Place crumbs in a medium bowl and 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.