CREAMY LEMONADE SOFT-SERVE ICE CREAM
I was trying to make lemonade ice pops and they didn't quite harden. I scooped them into a bowl and this is the result. Creamy, lemony, sweet, and tart soft-serve ice cream.
Provided by Yoly
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 4h10m
Yield 4
Number Of Ingredients 3
Steps:
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add lemonade concentrate and powdered sugar; stir until well combined. Pour into a freezer-safe bowl and freeze until solid, 4 hours to overnight.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 35.2 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 24.9 mg, Sugar 32.4 g
PINK LEMONADE BARS
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Provided by Katherine Sacks
Categories Dessert Bake Kid-Friendly Raspberry Lemon Graduation Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Make the crust:
- Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
- Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
- Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
- Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
- Make the filling and bake bars:
- Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
- Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
- Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
- Do Ahead
- Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.
LEMON ICEBOX BARS
Steps:
- For the Crust:
- Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
- For the filling:
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Nutrition Facts : Calories 155 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 165 milligrams, Carbohydrate 22 grams, Protein 5 grams
LEMONADE ICE CREAM SQUARES
Discover the perfect dessert for summertime with our Lemonade Ice Cream Squares recipe. In addition to luscious lemon flavor, these Lemonade Ice Cream Squares are topped with sliced strawberries for the perfect finishing touch.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Process cookies in food processor until fine crumbs form; spoon into medium bowl. Add butter; mix well. Press crumb mixture onto bottom of prepared pan.
- Bake 8 to 10 min. or until lightly browned. Cool.
- Add water to drink mix in small bowl; stir until mix is dissolved. Gradually add to ice cream in large bowl, mixing well after each addition. Spoon over crust.
- Freeze 3 hours or until firm. Serve topped with strawberries.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 25 g, Protein 3 g
LEMON ICE CREAM BARS
Provided by Food Network Kitchen
Categories dessert
Time 4h40m
Yield 9 bars
Number Of Ingredients 12
Steps:
- Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
- Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
- Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
- Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.
LEMONADE ICE CREAM SQUARES
These are great for the hot summer! It's easy and can be made ahead. Cooking time is freezing time.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 4h15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix graham cracker crumbs and margarine together. Press firmly onto bottom of a 9 inch square pan.
- Beat ice cream and lemonade concentrate together in a large bowl, with electric mixer on medium speed until well blended; spread over crust.
- Freeze 4 hours or until firm. Cut into 9 squares to serve.
- Top each square with a dollop of Cool Whip; garnish each square with a fresh strawberry to top Cool Whip.
Nutrition Facts : Calories 326.9, Fat 13.5, SaturatedFat 6.1, Cholesterol 28.2, Sodium 252.2, Carbohydrate 49.1, Fiber 1.3, Sugar 34.2, Protein 4.3
FLUFFY LEMON SQUARES
A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. They're not only fun to make with my grandchildren, but they're delicious, too. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11x7-in. dish. Refrigerate for 30 minutes., Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream., Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers.
Nutrition Facts : Calories 285 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
FROZEN LEMON SQUARES
Try our Frozen Lemon Squares. Our Frozen Lemon Squares recipe tops a graham cracker with blended lemonade concentrate and frozen yogurt for a cool treat.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
- Beat yogurt and concentrate with mixer until blended; spread over crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 3 g
LEMONADE ICE CREAM
Make and share this Lemonade Ice Cream recipe from Food.com.
Provided by RecipeNut
Categories Frozen Desserts
Time 4h35m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
- Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.
Nutrition Facts : Calories 334.5, Fat 24.2, SaturatedFat 15.1, Cholesterol 90, Sodium 55.2, Carbohydrate 28.1, Fiber 0.1, Sugar 25.9, Protein 3.3
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Estimated Reading Time 3 mins
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