1 (8 ounce) package caramels
1 (1 ounce) square unsweetened chocolate
1 (6 ounce) can sweetened lemonade
3/4 cup apple juice
1/2 cup milk
1 tablespoon white sugar
1/3 cup vanilla extract
1/3 cup lemon juice
In a medium saucepan, combine sugar, lemon juice and caramels. Over low heat, boil, stirring constantly, for 6 minutes; or until mixture is lowered from 300 to 250 degrees F (150 degrees C).
Cool mixture faintly. Stir lemon mixture into chocolate mixture in small bowl. Pour batter into ungreased 9-inch-square pan.
Bake for 15 to 20 minutes in preheated oven, or until lightly browned. Cool completely and spread frosting over top of cooled ice cream.