Wednesday, March 14, 2012

Frozen Strawberry Lemonade Dessert


In defiance of the weather, which is currently trying to snow, I am making a bright and cheery dessert for spring!  I love strawberry lemonade and this is a great version.  I already have visions of putting this frosty treat into a springform pan with a graham crust, maybe fortified with a little whipped cream to lighten just a bit.  Mmm, summer desserts here we come.  Well, maybe in a couple more months...  In the meantime, have a little refreshing, Spring-y dessert to tide you over.  ☺  (If you can't wait until the next day, this makes a nice puckery frosty, or spike it and have a frozen strawberry lemon margarita!)

Frozen Strawberry Lemonade Dessert
Makes 12 servings
1 Qt fresh strawberries, cleaned and hulled (frozen have better flavor out of season)
½ gallon vanilla ice cream, softened (I use the Breyer's Natural Vanilla as one of the few without corn syrup)
1 cup lemon juice (fresh preferred)
¾ cup honey
1 tsp lemon zest (if you didn't have fresh lemons, don't worry about it)

Puree the strawberries (slightly thawed if using frozen), lemon juice and honey in a blender or food processor.  Keep a few strawberries to throw in at the last second if you want bigger chunks of strawberry in your dessert.  Put the softened ice cream in a large bowl or stand mixer and add the puree and lemon zest.  Mix on low speed or fold by hand until the two mixtures are blended.  Pour into a 9x13" pan and freeze overnight.  Let it thaw for about 10 minutes before serving on chilled plates.  Garnish with fresh fruit if it's available and maybe a dollop of whipped cream.

Inspired by Taste of Home

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