Crowd pleaser! Easy to make! Light + refreshing dessert!
Ingredients:
- 1 package (12 ounces) frozen fruit Cherry Berry Blend (Original recipe used Dole brand. I couldn't find, so I used Trader Joe's Cherry Berry Blend. Trader Joe's is a 16 oz. bag, so I didn't use the entire bag.
- 2 tablespoons heavy whipping cream
- 1/4 cup white sugar
- 2 pints mango sorbet (Also found this at Trader Joes. I
- 1/2 of 1 full container vanilla bean ice cream (48 ounces total in the container; use 24 ounces)
- Optional: 2 teaspoons coconut extract
Directions:
- Line a bread pan with parchment paper. (Foil will work, but parchment is a lot better.)
- Set out the frozen berries, sorbet, and white ice cream at room temperature for 5-10 minutes. (If your home is warm, less time)
- In a food processor or blender, (mini food processor works perfectly!) blend the entire bag of berries, heavy whipping cream, sugar, and coconut extract (optional). Blend until completely smooth.
- Spoon small spoonfuls of the mango sorbet and vanilla bean ice cream into the bread pan in a decorative manner. Fill the empty spaces with the berry puree. Smooth and press down on the ice cream/sorbet to avoid any empty spaces.
- Fill up the entire bread pan using up all of the sorbet, ice cream, and puree.
- Cover tightly and freeze overnight or at least 8 hours. *I also put my serving platter in the freezer to chill. This way, when ready to serve, the ice cream will stay cold!
- When ready to serve, remove from the freezer and flip over onto a large plate. Slice to serve.
- Serve immediately and quickly return any leftovers to the freezer.
Click here to watch the step-by-step video if you need a visual!
*www.chelseasmessyapron.com