This creamy tropical ice, drizzled with brilliant raspberry sauce, is simply stunning.
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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) pcakage 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, 3-5 minutes or until gelatin is dissolved. Set aside.
Place all remaining ice ingredients into food processor bowl fitted with metal blade or 5-cup blender container. Cover; process 15-30 seconds or until well mixed. Continue processing, slowly adding gelatin mixture 15-30 seconds or until well mixed.
Pour ice mixture into 13x9-inch metal pan. Cover; freeze 4-6 hours.
Place raspberries in food processor bowl or blender container. Process 15-30 seconds or until smooth. 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, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool completely.
Place about 3 small scoops ice into individual bowls just before serving. 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.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.