Pink Ice Cream Cake

This is a refreshing dessert that we would make growing up for the hot summer nights of Virginia. A combination of the cold ice cream and the lemonade is what made it so refreshing to us. It was one of those desserts where my mom could let us do it, and when our little arms got tired, it was usually done anyways.


Crust
1⅓ c graham cracker crumbs
¼ c sugar
¼ butter, melted.

Ice Cream
½ gallon of vanilla ice cream, softened
1-12 oz can pink lemonade, room temperature
3-4 drops red food coloring (optional)

Empty ice cream into a mixing bowl (If it still is mostly frozen give it a few minutes extra minutes in the bowl.) Mix graham cracker crumbs and sugar together and then add butter and evenly distribute throughout the mixture. Press into the bottom and sides of a 9”x9” pan. Mix together the thawed pink lemonade and food coloring into the ice cream and stir to thoroughly combine. Spoon ice cream mixture on to the graham cracker crust and freeze for at least 4 hours to overnight.