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Recipe by Nitra Ladies Auxiliary

Crunchy Sorbet Ice Cream

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Crunchy Sorbet Ice Cream
Parve Parve
Medium Medium
20 Servings
Allergens

Contains

- Tree nuts - Egg
3 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Crunch

  • 2 and 1/2 cups rice crispies

  • 1/4 pound margarine

  • 1 and 1/4 cup coconut

  • 3/4 cup brown sugar

  • 1/4 cup ground walnuts

Ice Cream

Sorbet

  • 2 pints 3 colored sorbet

Directions

For the Crunch Crust

1.

Melt margarine. Add remaining ingredients for crunch.

2.

Press into two 10-inch round pans. Bake at 350 degrees Fahrenheit for 10 minutes.

For the Ice Cream Layer

1.

Beat egg whites until stiff. Add sugar and beat until peaks form. Set aside.

2.

Beat whip cream until stiff.

3.

Add yolks and remaining ingredients.

4.

Gently fold in beaten egg whites. Pour over crunch and freeze for 2 hours.

For the Sorbet Layer

1.

Partially thaw sorbet. Mix until it becomes a deep pink color. Spread over ice cream. Return to freezer.

Credits

Photography and Styling by Peri Photography

Recipe tags

frozen desserts fruity ice cream pie non-dairy desserts Shabbos sorbet
Crunchy Sorbet Ice Cream

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Penina
Penina
3 years ago

Substitute Wondering if the coconut is the flaky kind? And can something else be substituted for it?

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