Crunchy Sorbet Ice Cream

 
  • Cooking and Prep: 3 h
  • Serves: 20
  • Contains:

Ingredients (11)

Crunch

Ice Cream

Sorbet

Start Cooking

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

  • Penina

    Substitute

    Wondering if the coconut is the flaky kind? And can something else be substituted for it?
    Posted by Foodie Fan |July 22, 2020
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
  • Penina

    Substitute

    Wondering if the coconut is the flaky kind? And can something else be substituted for it?
    Posted by Foodie Fan |July 22, 2020
    0

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP