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It may technically still be spring, but I can taste the sweetness of summertime on my lips. The long days, the hot temps and the fresh fruits and veggies harvested straight from the garden bring a new life to me that I long for all winter long. I crave the tartness of a freshly squeezed lemon in my drink, and my tummy rejoices over the dripping of an ice cream cone running down my hand. These little moments are the ones that bring me so much happiness, and I long to harness that joy any way that I can so that I can savor it all summer long!
Last week my husband built a porch swing for me so that I can relax in something more luxurious than a fold-up lawn chair while I watch my babies play in the back yard. It instantly became my new favorite spot, and I look for any opportunity I can to sneak away and sit in it with my feet kicked up. It’s a place where I can rest and reflect on the goodness going on around me, and it made a perfect spot to indulge in my two new favorite treats that just scream summer to me – Lemon Raspberry Ice Cream Crumble Bars and SANPELLEGRINO® Momenti Lemon & Red Raspberry sparkling drink available at Walmart!
Hover over the image above to shop SANPELLEGRINO Momenti at Walmart!
SANPELLEGRINO Momenti is a new low calorie sparkling fruit drink with a burst of citrus and the sweetness of raspberries that adds a layer of pizzazz to my day that I just can’t get enough of! It’s only 35 calories and has no added sugar or artificial sweeteners, so it’s something I can feel good about sipping on in the heat of the day (or any time of day for that matter!)
I always get so excited to try something new, and when I saw the SANPELLEGRINO Momenti line available online at Walmart, I knew I had to give it a try! In addition to the Lemon & Raspberry flavor, it is also available in Pomegranate & Blackcurrant as well as Clementine & Peach flavors – all of which sound like perfect summertime pairings to me!
Lemon and raspberry are two of my all-time favorite flavors during the summer, and this flavor pairing was the inspiration behind my Lemon Raspberry Ice Cream Crumble Bars that I’m so excited to share with you! This recipe is super simple to put together, and with just a few pulses in the blender and a quick stir, you’ve got a beautiful golden crumble to make this dessert really pop!
During my weekly grocery shopping trip at Walmart, I picked up a few things I needed to make these ice cream bars, though much of it I already had on hand in my pantry! I combined flour, quick oats, pecans, brown sugar and butter in a blender until it made a nice, chunky crumble. I baked it for about 15 minutes and allowed it to cool. I gave it a quick stir to break it all up, and just like that – a perfect crunchy topping was formed to use at the base and topping of the ice cream bars! (Tip: I like to make this crumble in large batches and freeze it so I can use it as a quick-grab to serve over ice cream to give it some extra flavor and texture!)
In a large bowl, I combined a half-gallon of lemon flavored ice cream with frozen red raspberries and spread the ice cream mixture over the crumble before refreezing. Once the ice cream regained its firmness in the freezer, it was ready to cut and serve!
Pairing this dessert with SANPELLEGRINO Momenti Lemon & Red Raspberry sparkling drink was such a treat – I almost felt a little bit like royalty as I sat in my new porch swing with these ice cream bars and my ice cold drink! The blend of real fruit juices and carbonated water brings a delicious and distinctive taste, and the bubbles are so refreshing and fun. I’m claiming this as my official drink of the summer!
If you’d like to make these lemon raspberry ice cream crumble bars to pair with your own glass of SANPELLEGRINO Momenti, here’s a free printable version of the recipe for you to try!
Lemon Raspberry Crumble Ice Cream Bars
- 2 cups all purpose flour
- 1/2 cup quick oats
- 1/2 cup packed brown sugar
- 1 cup salted butter (2 sticks) cut into squares
- 1 cup chopped pecans
- 1/2 gallon lemon ice cream not frozen yogurt - slightly thawed
- 2 cups lightly chopped raspberries - frozen
- Preheat oven to 400 F
- In a blender, combine flour, oats, brown sugar, pecans and butter and blend until crumbly - careful not to over process
- Spread mixture into 9x13 baking dish and bake for 15 minutes, or until golden brown on top
- Allow to cool completely and then stir until a nice crumble mixture forms
- Remove half of the crumble and set aside
- Pat the remaining crumbs firmly in the bottom of the pan
- In a large bowl, combine thawed lemon ice cream and frozen raspberries and stir well
- (Note: Keeping the berries frozen prevents the juices from turning the ice cream pink)
- Spread ice cream on top of layer of crumble and top with remaining crumble
- Cover and freeze overnight, or for at least 6 hours to regain enough firmness to cut into squares
- Remove from freezer and allow to sit for 5 minutes before cutting and serving
- Enjoy with an ice cold glass of SANPELLEGRINO Momenti Lemon & Red Raspberry!
Tried this recipe?
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I just love savoring the flavors of summertime, and sipping on SANPELLEGRINO Momenti has really helped me enjoy those sweet lighter and brighter moments anytime, anywhere! I love that it’s a healthier option to soda and is lower in calorie, too. The citrus flavors are giving me life this season, and I can’t wait to stock my refrigerator with all of the flavors!
What are your favorite summertime flavors? Next time you’re shopping at Walmart or are browsing the Walmart grocery app, add a case of SANPELLEGRINO Momenti to your shopping cart and indulge in the sweetness of summer!
Antonet Roajer says
A perfect treat for summer!! Yummy
Shelly Haht says
Is there a way that I could make this gluten free? What would you recommend?
Laura Tucker says
I am not an expert on preparing gluten free recipes, but my first thought would be to replace the flour with almond flour or Bob’s Red Mill gluten free flour and to make sure the oats are pure oats. I have never prepared it this way, so I am not sure how the crumble would turn out. You may could even try subbing in ground flax in place of the oats. I hope this helps!