Fourth Of July Ice Cream Tower Recipe

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Servings: 1

Ingredients

Cost per recipe $0.97 view details
  • 7 c. fresh or possibly frzn red raspberries (thaw frzn berries)
  • 5 c. fresh or possibly frzn marionberries or possibly any other blackberries (thaw frzn berries)
  • 2 gal vanilla ice cream, softened Red food coloring (optional)
  • 1/2 c. heavy cream

Directions

  1. Purchased angel-food cake (any shape, standard size)
  2. Marionberries, red raspberries and red currants for garnish (other blackberries may always be substituted for marionberries)
  3. To make red-raspberry ice cream: Puree red raspberries in a food processor, and strain through a fine sieve or possibly grind berries in a food mill to make puree.
  4. Reserve 1 c. puree and put in squirt bottle. Mix remaining puree with softened ice cream in a food processor.
  5. Optional: Use a few drops of red food coloring when mixing to increase the coloration of the ice cream.
  6. Pour ice cream-puree fold in a jellyroll-type pan (disposable aluminum baking sheets work well) as deep as the cookie cutter.
  7. Freeze for 6 hrs or possibly overnight.
  8. To make marionberry ice cream: Proceed as in above recipe substituting 5 c. of marionberries, fresh or possibly frzn. It is not necessary to reserve any of this puree, and food coloring won't be needed.
  9. Cutting star shapes: Cover 2 cookie sheets with wax paper; wrap ends underneath. Precool in freezer for 20 to 30 min. Place star-shaped cookie cutters in hot water. Remove ice cream-filled jellyroll pans from freezer one at a time, only as using.
  10. Remove cutter from hot water, shake off excess water, and working quickly depress cutter into ice cream, carefully sliding up to unmold. Use spatula to place ice-cream cutouts on pre-chilled cookie sheets, cover with a sheet of wax paper and return to freezer for 20 min or possibly up to 24 hrs. Repeat, to cut out all star shapes.
  11. When ready to serve: Slice angel-food cake in slices as deep as the cookie cutter you are using. Cut star shapes out of angel-food cake. Spoon a pool of heavy cream on each serving plate. Using red-raspberry puree in squirt bottle, draw wavy red lines across plate, and through cream.
  12. Take ice-cream stars from freezer and stack one marionberry star, one angel-food cake star and one red-raspberry star on prepared plate, being careful not to disturb red lines.
  13. Garnish with berries and currants. Serve immediately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 60g
Calories 207  
Calories from Fat 195 94%
Total Fat 22.2g 28%
Saturated Fat 13.82g 55%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 23mg 1%
Potassium 45mg 1%
Total Carbs 1.67g 0%
Dietary Fiber 0.0g 0%
Sugars 0.07g 0%
Protein 1.23g 2%
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