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Lemonade Dessert

 Lemonade Dessert
Here's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat. —Margaret Linder, Quincy, Washington
12-15 ServingsPrep: 30 min. + freezing


  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 3/4 cup chopped pecans
  • 1/2 gallon vanilla ice cream, softened
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed


  • Preheat oven to 375°. In a small bowl, combine flour and brown
  • sugar; cut in butter until crumbly. Stir in pecans. Spread in a
  • single layer into a greased 15x10x1-in. baking pan.
  • Bake 9-12 minutes or until golden brown, stirring once. Cool on a
  • wire rack 10 minutes.
  • In a large bowl, beat ice cream and lemonade until blended. Sprinkle
  • half of the crumbles into a greased 13x9-in. dish. Spread with ice
  • cream mixture; sprinkle with remaining crumbles. Cover and freeze
  • overnight. Remove from the freezer 15 minutes before serving.
  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 391 calories, 21 g fat (11 g saturated fat), 56 mg cholesterol, 154 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Lemonade Dessert (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.