1 quart fresh strawberries, hulled
½ gallon vanilla ice cream, softened
1 can (12 ounces) frozen lemonade concentrate, thawed
2 teaspoons grated lemon peel
Directions Place strawberries in a food processor; cover and process until pureed. Transfer to a large bowl; add the ice cream, lemonade concentrate and lemon peel. Beat until blended. Pour into an ungreased 13-in. x 9-in. dish. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.