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Recipe Summary

prep:
25 mins
freeze:
5 hrs
stand:
30 mins
total:
5 hrs 55 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line two 8x4x2-inch loaf pans with foil, extend foil over pan edges; set aside. Spoon 1 pint of raspberry sorbet in each prepared pan; spread evenly. Cover and freeze 1 to 2 hours or until firm. One-half hour before spreading second layer, allow vanilla ice cream to soften 30 minutes in refrigerator. Spoon 1 pint softened vanilla ice cream on raspberry sorbet in each pan. Cover; freeze 4 hours or overnight until ice cream is firm. Place serving platter in freezer.

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  • To serve, remove ice cream loaves from pans, using foil to lift. Peel back foil and slice each loaf in 8 slices. Place slices on frozen serving platter. Serve with Hibiscus Syrup. Or scatter the additional blueberries over slices. Makes 16 servings.

Nutrition Facts

309 calories; fat 6g; cholesterol 34mg; saturated fat 4g; carbohydrates 63g; mono fat 2g; insoluble fiber 3g; sugars 59g; protein 2g; vitamin a 243IU; vitamin c 4.7mg; riboflavin 0.2mg; niacin equivalents 0.2mg; folate 4mcg; vitamin b12 0.1mcg; sodium 24mg; potassium 89mg; calcium 50.5mg; iron 0.2mg.
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