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The Golden Flow fruit smoothies were on my regular shopping list all summer long as a special “drink” we’d have in the house for Shabbat (my kids would try to hide the containers from the guests. I’d have to unhide them and promise I’d buy more if they let their friends have too). They also work great for making a refreshing semifreddo-style ice cream dessert, saving the usual step of pureeing frozen fruits.
2 cups Gefen Non-dairy Whipped Topping (or heavy cream for dairy)
2 cups Golden Flow Strawberry Banana or Tropical Mango Smoothie
1/4 cup sugar
3 egg yolks (pasteurized)
1 cup Golden Flow Strawberry Banana or Tropical Mango Smoothie
meringues, store-bought or homemade (we recommend this meringue recipe)
In the bowl of an electric mixer, beat whipped topping until stiff. Add Smoothie, sugar, and egg yolks. Pour into a loaf pan (or any desired container) and freeze until stiff.
Prepare the fruit coulis. Place the smoothie in a small saucepan. Simmer until smoothie reduces and thickens to a thick, sauce-like consistency.
Press in whole and crushed meringues when ice cream is partially set. Drizzle with fruit sauce (you can swirl it in if you like, or simply leave it on top). Keep frozen until ready to serve.
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Yum! Made this now for the second time. Fills a 9×13 beautifully. This time I stirred in some chopped meringues so it’s not only on top and you get some in every bite, and added some strawberries chopped small instead of the coulis. Tastes gourmet and really special!
Delicious and pretty too Since we don’t have Golden Flow smoothie in London, I subbed by cooking up apricot jam and adding frozen blackcurrants once jam had dissolved. The tangy taste of the blackcurrants really elevated the ice cream into something special!
Whoa Blimi! That sounds amazing! Thanks for that idea.