Beth Johnston
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel
Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.
Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.
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