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Orange Vanilla Ice Cream Pots

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Ingredients

  • 2 cups vanilla ice cream
  • 1 to 1 1/3 cups orange, mango or raspberry sorbet
  • Caramel, butterscotch or chocolate sauce to taste
  • 1 ½ to 2 cups fresh berries, your favourite type

Details

Servings 4

Preparation

Step 1




Line 4 custard cups or ramekins each with a large piece of plastic wrap, making sure it hangs over the edges. Evenly scoop vanilla ice cream into the centre of each cup. Using the back of a spoon, press up sides and on base leaving a hollow in the centre for the sorbet. Cover with wrap and refreeze for 1 hour. Five minutes before removing the ice cream cups, remove sorbet from the freezer. Then divide the sorbet into centre of vanilla ice cream. Cover with plastic wrap and press down so sorbet fills hole. Cover and refreeze for at least 2 hours but preferably overnight. Just before serving, drizzle plates with sauce. Unmold ice cream onto centre of each plate. Discard plastic wrap. Top with berries letting them cascade onto plate.

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