Lemonade Ice Cream Cake

My Mom makes a delicious lemonade ice cream cake that I never knew the recipe for. After looking over it and realizing that it looks pretty easy I'll have to make some for Ben this summer!

Lemonade Ice Cream Dessert

Crumb Crust

1 c. flour
½ c. brown sugar
½ c. ground almonds
½ c. butter
2 t. almond extract

Combine flour, brown sugar, and almonds. Cut butter into mixture with a pastry blender or two knives. Add almond extract. Mixture will be quite dry and crumbly. Flatten into a cookie pan; bake at 375 for 12 minutes. Cool and crumble. Reserve ¼ cup to use as crumbs on top of the ice cream. Pat the remaining crumbs into a 9x13 cake pan.


Filling

4 L. (1 gallon) vanilla ice cream
1 can pink lemonade concentrate

Remove ice cream and lemonade from freezer; allow to soften at room temperature for about 30 minutes. Using a potato masher, stir ice cream and lemonade together in a large mixing bowl. (You can also use a heavy electric mixer such as a Bosch or Kitchen Aid.) Mix until well blended. Pour over crumb crust. Use reserved crumbs to sprinkle on top. Cover well with heavy foil. Refreeze until firm, at least 4-6 hours. To serve, let it sit at room temperature for about 15 minutes for easier cutting.

(You may find that a 9x13 doesn’t quite hold the full amount of ice cream especially if the sides of the pan are not straight. If so, just use a small container to freeze the last little bit.)

"I got this recipe from my neighbor in Edmonton when we were married students in the late 70’s. It has been a family favorite since. Dan, even requested it for his birthday cake one year, and we served it at Brian and Jessica’s Calgary reception."