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Frozen Lemon Dessert

 Frozen Lemon Dessert
Lots of lemony flavor is packed into the refreshingly simple dessert. Try making it with pink lemonade concentrate and red food coloring. —Janet Briggs
6 ServingsPrep: 20 min. + freezing


  • 3/4 cup graham cracker crumbs
  • 2 tablespoons plus 2 teaspoons butter, melted
  • 2 tablespoons sugar
  • 1/3 cup thawed lemonade concentrate
  • 2 drops yellow food coloring, optional
  • 1 cup vanilla ice cream, softened
  • 1-3/4 cups whipped topping
  • Grated lemon peel, optional


  • In a small bowl, combine the cracker crumbs, butter and sugar; blend
  • well. Press onto the bottom and 1 in. up the sides of a greased
  • 6-in. springform pan. Place on a baking sheet. Bake at 375° for
  • 6-8 minutes or until lightly browned. Cool on a wire rack.
  • For filling, in a large bowl, beat lemonade concentrate and food
  • coloring if desired for 30 seconds. Gradually blend in ice cream.
  • Fold in whipped topping. Spoon into crust. Freeze until firm, about
  • 2 hours.
  • Remove from freezer 10-15 minutes before serving. Carefully run a
  • knife around edge of pan to loosen. Remove side of pan. Garnish with
  • lemon peel if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 237 calories,

2 of 2

Frozen Lemon Dessert (continued)

Nutritional Facts: 12 g fat (8 g saturated fat), 23 mg cholesterol, 133 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.