You will need one plastic lettuce crisper or other oval shaped mold.
Spread lime sherbet along the sides of the lettuce crisper, making a layer about 1 inch to 1 1/2 inches thick along all sides and leaving a cavity in the center (this is the rind of watermelon).
Kids will enjoy smooshing the ice cream around. Fill the center cavity with strawberry or raspberry ice cream, adding chocolate chips (the seeds) as you go along.
Chill in freezer for at least 6 hours.
In Tupperware
lettuce
keeper,
put lime sherbet, softened, around edges and sides of Tupperware.
Put into freezer to harden. In
the
meantime,
soften strawberry or raspberry ice cream or sherbet.
Add
chocolate chips to ice cream.
Put into Tupperware to harden in freezer.
he pan.
Combine the ice cream and raspberries in a medium
et.
Make the berry ice cream: Spoon ice cream into a large bowl
archment paper. Roll scoops of ice cream into balls. Place balls on
ombined. Fold in flour, sour cream, raisins and chocolate chips. Pour
evel top.
Combine ice cream and raspberries. Spread ice cream mixture over chocolate
alf of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
br>Pour in the heavy cream and milk and whisk to
Mix chocolate wafers and melted butter.
Press in bottom of pan for crust.
Layer: (first) raspberry sherbet; (second) half brownie crumbs; (third) drizzle half chocolate syrup; (fourth) vanilla ice cream; (fifth) rest of brownie crumbs and (sixth) drizzle rest of chocolate syrup.
Freeze overnight.
Serve frozen.
Dissolve gelatin in boiling water.
Add cold water and wine. Add ice cream by spoonfuls, stirring until melted.
Chill until slightly thickened, then stir.
Spoon into dessert dishes.
Chill about 1 hour.
Makes 7 servings.
In a large bowl, stir boiling juice into dry jello at least 3 minutes until jello is completely dissolved.
Add ice cream by spoonfuls, stirring with a wire wisk after each addition until ice cream is completely melted.
Add the whipped topping, stir until well blended.
Add the raspberries, stir gently.
Dump into crust.
Freeze until firm.
Dissolve jello in boiling water.
Add ice cream - stir until melted.
Mix bananas with pineapple so bananas do not darken and add to the jello.
Add all remaining ingredients.
Chill until set.
Dissolve jello in hot liquid in 2-quart saucepan.
Add ice cream by spoonfuls until melted.
Chill until thickened but not set.
Fold in drained fruit.
Tun into pie shell.
Chill until firm.
Garnish with Cool Whip and fruit.
This is an Italian recipe for ice cream.
poon 1/4 of chocolate ice cream onto the bottom and side
Gently heat 3/4 lb mixed berries and sugar for 2-3 mins, stirring occasionally, until fruit has just softened. Let cool for 10-15 mins then add remaining fruit.
Distribute 1/3 of fruit between 4 tall sundae glasses. Add vanilla ice cream then another 1/3 fruit mixture. Add chocolate ice cream then top with remaining fruit. Top with raspberry sorbet and whipped cream. Garnish with fresh strawberries. Serve immediately.
Combine the fruit and Grand Marnier in a large bowl. Cover with plastic wrap and allow to macerate overnight.
Add ice cream, cream, Toblerone and almonds to fruit mixture; mix well
Spoon into ten 1/2-cup freezer-proof molds. Smooth tops. Cover with plastic wrap. Freeze overnight, or until firm.
Before serving, let stand at room temperature for 5 mins. Insert a knife between the ice cream and molds to break the seal. Invert onto serving plates. Serve drizzled with raspberry syrup.
or 30 mins. Stir together raspberry sherbet and raspberries then spread
Combine the sugar, chile pepper and half the raspberries in a saucepan. Simmer over medium heat, stirring, for 2 mins. Remove from the heat and cool. Stir in the remaining raspberries.
Divide the ice cream and apricots among four dessert dishes. Drizzle the raspberry sauce over the apricots and serve.