Tropical Island Ice With Raspberry Sauce
This creamy tropical ice, drizzled with brilliant raspberry sauce, is simply stunning.
10 min.prep time
1/2 cup pineapple juice
1 (1/4-ounce) envelope unflavored gelatin
3/4 cup sour cream
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.
- The color of the ice will vary depending on what type of frozen tropical fruit juice concentrate is used.
- To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten. Learn about gluten-free baking.