Two-Layered Ice-cream Freeze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
In this version of spumoni, an Italian ice-cream dessert, use our Vanilla Meringue Cookies recipe or store-bought meringue cookies. Ingredients:
2 cups no-sugar-added, fat-free vanilla ice cream, softened |
1 (16-ounce) container fat-free frozen whipped topping, thawed and divided |
1 teaspoon almond extract |
10 vanilla meringue cookies, crushed |
2 cups no-sugar-added fat-free chocolate fudge ice cream, softened |
1 1/2 cups fresh or frozen raspberries, thawed |
1/4 cup sugar |
1 tablespoon lemon juice |
Directions:
1. Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.
2. Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.
3. Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.
4. Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.
5. Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.
6. NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.
|
|