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Raspberry Lemonade Freeze

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  • Prep 20 min
  • Total 4 hr 45 min
  • Servings 12
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This delicious raspberry and lemonade freeze is a refreshing dessert on a hot summer day.
Created Jul 18, 2011
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  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) firm butter or margarine
  • 1/2 cup (125 mL) finely chopped nuts

  • 4 cups (1 L) raspberry sorbet, slightly softened
  • 2 cups (500 mL) vanilla ice cream, slightly softened
  • 1/2 cup (125 mL) frozen pink lemonade concentrate, thawed
  • 1 cup (250 mL) frozen whipped topping, thawed
  • Few drops red food colour, if desired
  • 1 cup (250 mL) fresh raspberries
  • Additional frozen whipped topping, thawed, if desired
  • Additional fresh raspberries, if desired


  • 1
    Heat oven to 350ºF. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
  • 2
    Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food colour until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
  • 3
    Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

Nutrition Information

No nutrition information available for this recipe
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