Lemon Raspberry Crumble Ice Cream Bars
Prep time
Cook time
Total time
  • 2 cups all purpose flour
  • ½ cup quick oats
  • ½ cup packed brown sugar
  • 1 cup (2 sticks) salted butter - cut into squares
  • 1 cup chopped pecans
  • ½ gallon lemon ice cream (not frozen yogurt) - slightly thawed
  • 2 cups lightly chopped raspberries - frozen
  1. Preheat oven to 400 F
  2. In a blender, combine flour, oats, brown sugar, pecans and butter and blend until crumbly - careful not to over process
  3. Spread mixture into 9x13 baking dish and bake for 15 minutes, or until golden brown on top
  4. Allow to cool completely and then stir until a nice crumble mixture forms
  5. Remove half of the crumble and set aside
  6. Pat the remaining crumbs firmly in the bottom of the pan
  7. In a large bowl, combine thawed lemon ice cream and frozen raspberries and stir well
  8. (Note: Keeping the berries frozen prevents the juices from turning the ice cream pink)
  9. Spread ice cream on top of layer of crumble and top with remaining crumble
  10. Cover and freeze overnight, or for at least 6 hours to regain enough firmness to cut into squares
  11. Remove from freezer and allow to sit for 5 minutes before cutting and serving
  12. Enjoy with an ice cold glass of SANPELLEGRINO Momenti Lemon & Red Raspberry!
Recipe by Southern Made Simple at https://www.southernmadesimple.com/lemon-raspberry-crumble-ice-cream-bars/