Raspberry Lemonade Freeze

Health score
3%
Raspberry Lemonade Freeze
285 min.
12
293kcal

Suggestions


Indulge in the refreshing delight of our Raspberry Lemonade Freeze, a perfect treat for warm days and festive gatherings! This vibrant dessert combines the tangy sweetness of raspberry sorbet with the creamy richness of vanilla ice cream, all layered atop a buttery nut crust that adds a delightful crunch. With its stunning presentation and luscious flavors, this dessert is sure to impress your family and friends.

Imagine serving this beautiful frozen treat at your next summer barbecue or birthday party. The bright colors and refreshing taste will not only quench your thirst but also elevate your dessert game to a whole new level. Plus, it’s easy to make ahead of time, allowing you to enjoy the festivities without the stress of last-minute preparations.

Whether you’re a seasoned baker or a novice in the kitchen, this Raspberry Lemonade Freeze is a fun and rewarding project. The combination of textures—from the crumbly crust to the smooth sorbet and creamy ice cream—creates a delightful experience in every bite. And don’t forget the finishing touches of whipped topping and fresh raspberries, which add a pop of color and an extra layer of flavor.

So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • cup flour all-purpose
  • 0.5 cup butter firm
  • 0.5 cup nuts finely chopped
  • cups raspberry sorbet softened
  • cups whipped cream softened
  • 0.5 cup lemonade concentrate frozen thawed
  • cup cool whip frozen thawed
  • drops food coloring red
  • cup raspberries fresh
  • serving cool whip frozen thawed
  • serving raspberries fresh

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • blender
  • aluminum foil

Directions

  1. Heat oven to 350°F. 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.
  2. 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.
  3. Bake about 15 minutes or until light golden brown. Cool completely.
  4. Spoon sorbet over crust; spread evenly.
  5. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries.
  6. Spread over sorbet. Freeze about 4 hours or until firm.
  7. Let stand at room temperature about 10 minutes before cutting.
  8. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces.
  9. Garnish with additional whipped topping and raspberries. Store in freezer.

Nutrition Facts

Calories293kcal
Protein5.99%
Fat42.68%
Carbs51.33%

Properties

Glycemic Index
18.14
Glycemic Load
9.33
Inflammation Score
-4
Nutrition Score
5.5626086787037%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:292.71kcal
14.64%
Fat:14g
21.53%
Saturated Fat:3.7g
23.12%
Carbohydrates:37.88g
12.63%
Net Carbohydrates:34.82g
12.66%
Sugar:21.32g
23.68%
Cholesterol:10.74mg
3.58%
Sodium:150.4mg
6.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.42g
8.84%
Manganese:0.29mg
14.54%
Fiber:3.06g
12.23%
Vitamin B2:0.17mg
9.79%
Vitamin A:448.39IU
8.97%
Vitamin B1:0.12mg
8.02%
Phosphorus:72.17mg
7.22%
Folate:28.22µg
7.06%
Vitamin C:5.4mg
6.54%
Selenium:4.2µg
5.99%
Magnesium:23.68mg
5.92%
Copper:0.11mg
5.64%
Vitamin B3:1.05mg
5.25%
Calcium:48.35mg
4.84%
Iron:0.84mg
4.66%
Potassium:131.62mg
3.76%
Zinc:0.54mg
3.6%
Vitamin E:0.51mg
3.41%
Vitamin B12:0.19µg
3.22%
Vitamin B5:0.31mg
3.14%
Vitamin B6:0.05mg
2.61%
Vitamin K:1.31µg
1.24%