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Lemon Raspberry Crumble Ice Cream Bars

Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Author: Southern Made Simple


  • 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!

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