This creamy tropical ice, drizzled with brilliant raspberry sauce, is simply stunning.
| 1/2 |
|
cup pineapple juice |
| 1 |
|
(1/4-ounce) envelope unflavored gelatin |
| 3/4 |
|
cup sour cream |
| 1 |
|
cup LAND O LAKES® Fat Free Half & Half |
| 1 |
|
(12-ounce) can frozen tropical fruit juice blend concentrate, partially thawed |
| 1 |
|
(10-ounce) package frozen raspberries in syrup, thawed |
| 1 1/2 |
|
teaspoons cornstarch |
| 1/8 |
|
teaspoon salt |
|
|
Toasted sweetened flaked coconut, if desired |
Combine pineapple juice and gelatin in 1-quart saucepan. Cook over medium heat, stirring occasionally, until gelatin is dissolved (3 to 5 minutes). Set aside.
Place all remaining ice ingredients into food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until well blended (15 to 30 seconds). Continue processing, slowly adding gelatin mixture until well blended (15 to 30 seconds).
Pour ice mixture into 13x9-inch metal pan. Cover; freeze for 4 to 6 hours.
Meanwhile, place raspberries in food processor bowl or blender container. Process until smooth (15 to 30 seconds). Strain mixture through fine sieve to remove seeds.
Stir together cornstarch and salt in 1-quart saucepan. Stir in
1/4 cup strained raspberry puree until smooth. Stir in remaining raspberry puree. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (3 to 4 minutes). Remove from heat; cool completely.
Just before serving, place about 3 small scoops ice in individual bowls. Drizzle with raspberry sauce; garnish with coconut, if desired. Serve immediately.
Recipe Tip
The color of the ice will vary depending on what type of frozen tropical fruit juice concentrate is used.
Recipe Tip
Learn about gluten-free baking.
