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.
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