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Tuesday, May 19, 2015

{Lemon Raspberry Ice Cream Bars}

This post has been created as part of a recipe challenge for the Daily Meal. The challenge was to create a Raspberry dessert featuring Driscoll's Raspberries.  Follow @Driscollsberry and #raspberrydessert for my great raspberry recipes!

I scream, you scream, we all scream for ice cream!  Sorry I couldn't resist!  And I couldn't think of a better time to share the recipe for this layered ice cream dessert with you!  Because not only is Memorial Day right around the corner (seriously, where has May gone?) but summer is here and nothing screams summer more to me then ice cream desserts!

Seriously though, need to make these Lemon Raspberry Ice Cream Bars!  They would be the perfect addition to your Memorial Day spread, or just make them because you love ice cream and because warm weather is finally here!

These Lemon Raspberry Ice Cream Bars are my spin on the classic Buster Bar Dessert, recipe here.  They are sweet, zingy, refreshing, and oh so indulgent!  To make these bars I started with a thick and buttery lemon Oreo crust (seriously there is nothing better then an oreo crust), which is then topped with vanilla ice cream that is studded with fresh raspberries and lemon.  I then upped the indulgent factor with a gooey white chocolate fudge layer, and finally top the whole dessert off with fresh whip cream and more crushed lemon Oreo's!  The whole dessert is kind of ridiculous, but ridiculous in a good way!

Seriously, you need to make these bars today!  You won't be sorry!

Lemon Raspberry Ice Cream Bars 
Brunch N'Cupcakes
24-32 Servings Depending on how you cut


1 Package Lemon Oreos (set 4 aside for topping)
1/2 Cup Butter Melted

Ice Cream Layer
1/2 Gallon Vanilla Ice Cream - Slightly Softened (I used Stone Ridge Creamery Light Vanilla)
1 Pint Fresh Raspberries
Juice from One Lemon 
Zest from One Lemon 
1 Teaspoon Sugar 

White Chocolate Fudge Layer:
1 Can Evaporated Milk (not sweetened condensed milk) 
2 Cups Powder Sugar 
2/3 Cup White Chocolate Chips 
1 Teaspoon Vanilla 
1/2 Cup Butter

Whip Cream Layer:
2 Cups Heavy Cream 
1/4 Cup Powder Sugar 
1 Teaspoon Vanilla 

1- Start by preparing your crust.  Place Oreos in the bowl of a food processor.  Pulse food processor until Oreo's are finely crushed.  Set aside 1/4 cup Oreo crumbs for a later use.  Combine remaining crushed Oreos with melted butter.  Stir until Oreo crumbs are evenly coated in butter.  Press Oreo crust mixture into the bottom of a greased 9x13 pan.  Place in the freezer until needed. 
2- In a large bowl combine raspberries, sugar, lemon juice and lemon zest.  Let raspberries marinade for about 5 minutes.  Lightly mash raspberries.  Spoon softened ice cream into bowl over raspberry mixture and gently stir until raspberries are incorporated int the ice cream. 
3- Grab your Oreo crust from the freezer.  Evenly spread raspberry and ice cream mixture over Oreo crust.  Cover and return to freezer.  Freeze until ice cream is hard about 2 hours. 
4- Begin prepping your white chocolate fudge layer.  In a medium sauce pan combine butter, powder sugar, white chocolate chips and vanilla.  Bring to boil.  Reduce heat and simmer until mixture reduces and becomes thick, about 15-20 minutes.  Remove fudge sauce from heat and stir into vanilla.  Allow white chocolate fudge to cool completely before spreading over ice cream layer.  
5- Once white chocolate fudge has cooled and the ice cream layer has hardened gently spoon white chocolate fudge over the ice cream layer.  Make sure the ice cream layer is evenly covered!  
6- Freeze until the white chocolate fudge layer is set 6-8 hours but overnight is preferred!  
7- Just before serving whip heavy cream, powder sugar and vanilla together with an electric mixer until stiff peaks form.  Even spread whip cream over frozen ice cream bars.  Top with reserved 1/4 cup crushed Oreos and serve!