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Lemon Strawberry Ice Cream Bars

Lemon Strawberry Ice Cream Bars- A sweet and sour way to refresh yourself on a hot summer day. 

homemadestrawberrylemonicecreambars

This recipe was originally published on Rebecca’s blog at Living Better Together.

homemadelemonicecreambars

Today’s recipe is a simple and refreshing one. I have been on a lemon kick this summer and I don’t think it will end anytime soon. My other most recent lemon recipe is these lemon cupcakes. If you like lemon, and I mean really  like lemon then you will love these ice cream bars

strawberryicecreambars

These lemon strawberry ice cream bars are packed full of lemon flavor. The base is a delicious graham cracker crust and I used this tool to help pack the crust in. It’s a game changer, folks!

lemonicecreambars

icecreamscoops

Since I made the lemon curd I decided to buy the strawberry ice cream. I guess it’s a semi-homemade dessert. 🙂 I scooped the ice cream while it was frozen onto the graham cracker crust. I waited several minutes for it to soften and then I used a spatula to spread it all over the crust.

softenedicecream

I placed the whole pan back in the freezer and waited for the ice cream to firm up again before adding the cooled lemon curd. Obvisoubly, you can use store bought lemon curd if that’s what you prefer. Or, you could not use it at all if you’re not obsessed with lemon flavored desserts right now. AHEM!

lemonicecreambarswithstrawberry

Here’s some similar recipes that you may enjoy!

 

lemonorangeicecream

Lemon Orange Ice Cream

freshsqueezedlemonade

Single Serve Lemonade

Lemon Strawberry Ice Cream Bars
Print
Lemon Curd
  1. 6 large egg yolks
  2. 1 cup sugar
  3. 1 cup fresh lemon juice (I used about 6 large lemons)
  4. 12 tablespoons unsalted butter
  5. Pinch of salt
  6. 1/2 teaspoon grated lemon zest
For the bars
  1. Approximately 7 graham crackers, crushed
  2. 3 tablespoons unsalted butter, melted
  3. 1/2 teaspoon grated lemon zest
  4. Half a 1.5 quart of strawberry ice cream
  5. Powdered sugar
Lemon Curd
  1. Combine the egg yolks, sugar, and lemon juice in a medium saucepan and cook over medium heat.
  2. Whisk until the mixture thickens, about 8 minutes.
  3. Stir in the butter, 1 piece at a time.
  4. Continue cooking until the mixture is thick enough to coat the back of the spoon.
  5. About 5-7 minutes,
  6. Pour mixture into a bowl but by using a fine-mesh sieve. This helps to collect any pulp.
  7. Stir in the lemon zest and salt and let cool completely.
  8. Stir occasionally.
For the Bars
  1. Spray an 8x8 inch baking dish with cooking spray and then line with aluminum foil.
  2. Combine graham crackers in a food processor and pulse until they are finely crumbled.
  3. Add the melted butter and lemon zest and pulse again until all combined.
  4. Transfer to the baking dish and pack tightly into the pan.
  5. Spread ice cream over crumb mixture and place back in freezer for just a few minutes to help it firm up, but not completely. Only if the lemon curd has cooled then pour over the ice cream. If it's not cooled then keep the ice cream in the freezer and it's fine if it freezes again.
  6. Once the lemon curd has been poured over the ice cream then place back in the freezer for at least four hours.
  7. Before serving cut into squares and dust with powdered sugar.
Notes
  1. Vanilla or blueberry ice cream would be great in place of the strawberry. Also, if you don't want to use the lemon curd then just omit it from the steps listed above.
Pics and Pastries https://www.picsandpastries.com/

 

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