Frozen Raspberry Crunch

Crunch Crust

• 1 cup all-purpose flour
• ½ cup unsalted butter — melted
• ¼ cup brown sugar — packed
• ½ cup coconut — sweetened, shredded

Creamy Filling

• ½ gallon premium vanilla ice cream — 2 quarts, softened just until spreadable

Fresh Raspberry Sauce

• 2 packages frozen raspberries — 12 oz each, thawed
• ¾ cup reserved raspberry juice — from the thawed berries; add cold water as needed to reach ¾ cup
• 1 ½ tablespoons cornstarch
• 2–3 tablespoons sugar — depending on tartness
• 1 teaspoon fresh lemon juice

Garnish

• whipped cream (optional) — optional
• mint leaves (optional) — optional
• white chocolate (optional) — shavings, optional

1. Prepare the Crunch Crust: Preheat oven to 350°F. In a large mixing bowl, combine flour, melted butter, brown sugar, and coconut until all the flour is moistened and the mixture forms loose crumbs. Spread the mixture in a thin, even layer over an ungreased rimmed baking sheet.1 cup all-purpose flour, ½ cup unsalted butter, ¼ cup brown sugar, ½ cup coconut
2. Bake the Crust: Bake for 18–22 minutes, stirring and redistributing the crumble after 10 minutes. Continue baking until it is evenly golden, fragrant, and dry at the edges. Watch carefully so the coconut does not become dark brown. Place the baking sheet on a wire cooling rack and cool completely, about 30 minutes.
3. Build the Dessert: Crumble half the cooled crust evenly into the bottom of a 9x9 baking pan. Arrange scoops of softened vanilla ice cream over the crust and spread quickly into an even layer without disturbing the bottom crust. Sprinkle the remaining crumble evenly over the ice cream.½ gallon premium vanilla ice cream
4. Freeze: Cover the pan tightly and freeze for at least 4 hours, or preferably overnight, until the center is completely firm and the dessert can be cut into clean squares.Fresh Raspberry Sauce

Fresh Raspberry Sauce

1. Prepare the Sauce Base: Place the thawed raspberries in a fine mesh strainer set over a bowl and drain for 10–15 minutes. Set the berries aside. Measure ¾ cup of the reserved juice, adding enough cold water to reach ¾ cup if necessary. In a small bowl, whisk the cornstarch with 2 tablespoons of the measured cold juice until completely smooth.¾ cup reserved raspberry juice, 1½ tablespoons cornstarch
2. Cook the Sauce: Combine the remaining measured raspberry juice and sugar in a small saucepan over medium heat. Bring to a gentle simmer, then whisk in the cornstarch mixture. Cook, stirring constantly, for 1–2 minutes until the sauce bubbles, turns glossy, and coats the back of a spoon. Remove from the heat and stir in the lemon juice. Gently fold the drained raspberries into the sauce. Cool for about 30 minutes, then cover and refrigerate for at least 45 minutes or until completely cold.24 oz frozen raspberries, 2–3 tablespoons sugar, 1 teaspoon fresh lemon juice
3. Serve: Let the frozen dessert stand at room temperature for 5–10 minutes. Dip a sharp knife in hot water and wipe it dry between cuts. Cut the dessert into 9 squares and spoon the chilled raspberry sauce over each serving. Add optional garnishes, if desired.