1 can (12 ounces) frozen lemonade concentrate, thawed
Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan.
Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes.
In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Test Kitchen Tips
To prevent ice cream from melting while you work, freeze the baking pan and crumb mixture before spreading ice cream.
For a different taste sensation, trade limeade or orange juice concentrate for lemonade.