Two frozen desserts in a row?
I’m gearing up for Father’s Day and the father in my house loves raspberry chocolate chip ice cream.
Every time I make and serve this dessert I am asked if it’s homemade ice cream.
I have made this dessert by the gallons literally! I served this ice cream to 250 youth and parents in waffle bowls. Everyone thought I had made homemade ice cream. I decided to let them think what ever they want. Homemade it is…kind of.
You will need 1 1/2 quarts of a good quality Vanilla ice cream and 1 1/2 quarts of Raspberry Sherbet.
Give or take on the quantities. What the heck? I rarely buy ice cream and was shocked at the difference in quantity. I had a difficult time finding raspberry sherbet…really? I purchased what I could find. I must say that I think Costco Kirkland brand of ice cream is quite rich and creamy. Who knew?
I would highly discourage buying cheap foamy ice cream for this recipe. After all, it is homemade!
You don’t have to use these quantities. You just need equal amounts of both ice cream and sherbet. You can make the batch smaller or larger.
You will, also, need one package frozen sliced strawberries and one package frozen raspberries.
Who knew the quantities for these items would vary as well? Get at least 12-16 oz of each.
Soften the ice cream and sherbet.
Scoop the vanilla ice cream in a HUGE bowl.
Now scoop the raspberry sherbet into the same bowl.
This is the hardest part of the recipe.
You will need brute strength and muscle endurance.
I begin by cutting and chopping at the frozen mass.
Begin to mix and incorporate the ice cream and sherbet together.
Keep stirring and stirring and stirring.
Ugh! Those dang lumps of sherbet. What the heck?
Keep working it.
Keep mixing until it’s smooth.
I really think the mixing and stirring takes out the air and makes the mixture more dense almost like a gelato.
In the bowl of a food processor fitted with a metal blade, add the frozen strawberries.
Pulse several times until the strawberries are the size of peas. If they are larger, you will have a tough time biting into them when they are frozen in the ice cream.
Pour over the ice cream mixture.
Repeat with the raspberries.
Stir in the frozen strawberries and raspberries.
You should be feeling this in your shoulders and biceps by now.
Transfer the mixture into a freezer container.
Smooth the top.
Add a lid. Voila! Put this is the freezer and you are set with a “fauxmade” ice cream.
Just for kicks and giggles I decided to try something I have never done before. I’m going to make a chocolate topping drizzle that will harden when spooned over the ice cream.
You will need:
2 tablespoons of coconut oil
1 cup semi-sweet chocolate chips
Place the chocolate chips is a microwave safe bowl.
add the 2 tablespoons of coconut oil.
Place in the microwave for 60 seconds.
Remove and stir until smooth.
Drizzle over the top of the ice cream. This will give the ice cream just a little chocolate bite.
NOTE: I only drizzled half of the mixture over the ice cream. I’ll reserve and reheat the other half for when I serve the ice cream. Someone just might want an extra drizzle or two.
This is so cool! The chocolate just breaks and cracks as the ice cream is scooped.
Father’s Day dessert. CHECK!!
Fauxmade Ice Cream
1 1/2 quarts good quality Vanilla Ice Cream, softened
1 1/2 quarts Raspberry Sherbet, softened
1 12-oz bag frozen raspberries
1 14-oz bag frozen sliced strawberries
In a very large bowl, stir the ice cream and sherbet together until smooth. In the bowl of a food processor add the strawberries and pulse until they are the size of peas. Pour over the ice cream mixture. Repeat with the raspberries and add them to the ice cream mixture. Stir until the frozen berries are mixed in well. Spoon into a freezer container and freeze until ready to serve. Makes a lot!
Chocolate Hard Shell Topping:
1 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave for 60 seconds. Stir until smooth. Drizzle over cold ice cream. Leftovers can be refrigerated then reheated. Makes about 1 cup of topping.