Tutti-Fruity Ice Cream

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• Cooking and Prep: 3 h
• Serves: 8
• Contains:

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.

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Ingredients (6)

For the Ice Cream

• 2 cups Gefen Non-dairy Whipped Topping (or heavy cream for dairy)

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  Gefen Whipped Topping

• 2 cups Golden Flow Strawberry Banana or Tropical Mango Smoothie

• 1/4 cup sugar

• 3 egg yolks (pasteurized)

For Fruit Coulis

• 1 cup Golden Flow Strawberry Banana or Tropical Mango Smoothie

For Garnish

• meringues, store-bought or homemade (we recommend this meringue recipe)

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Start Cooking

Make the Ice Cream

1. 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.

2. Prepare the fruit coulis. Place the smoothie in a small saucepan. Simmer until smoothie reduces and thickens to a thick, sauce-like consistency.

3. 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.