Fruit Ice Cream And Spoon Desserts Recipes

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FRUIT AND CREAM DESSERT



Fruit and Cream Dessert image

I use canned fruit cocktail with fresh bananas in winter. In summer, we enjoy the fresh berries of the season.-Betty B. Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 cans (17 ounces each) chunky fruit cocktail, drained
2 bananas, sliced
1 teaspoon lemon juice
1/4 cup maraschino cherries
1-1/2 cups whipped topping
3/4 cup sour cream

Steps:

  • In a bowl, combine fruit cocktail, bananas, lemon juice and cherries. In another bowl, combine the whipped topping and sour cream. Refrigerate both bowls until ready to serve. To serve, spoon fruit into individual serving bowls; top with cream mixture.

Nutrition Facts :

* FRUIT, ICE CREAM, AND SPOON DESSERTS



* Fruit, Ice Cream, and Spoon Desserts image

Number Of Ingredients 0

Steps:

  • FRUIT DESSERTS Amaretto Baked Apples Livia's Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora's Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink DessertSPOON DESSERTS Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel CustardITALIAN ICES Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco SlushICE CREAM (GELATO) Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome CakeDESSERT SAUCES Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate SauceFrom "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ICE CREAM FRUITCAKE



Ice Cream Fruitcake image

A delicious twist on the traditional fruit cake. I have to say I much prefer this. I will sometimes add a thin layer of vanilla ice cream mixed with a dash of almond extract to the top.

Provided by Alia55

Categories     Frozen Desserts

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup mixed glace fruit
1/2 cup golden raisin
1/4 cup brandy
8 cups French vanilla ice cream
35 -40 gingersnap cookies
1/4 cup butter, melted
10 ounces frozen raspberries
1/2 cup pecans, chopped
1 pint fresh raspberry

Steps:

  • Mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
  • Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
  • In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
  • Press crumb mixture into the bottom of a 9-inch springform pan.
  • Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
  • Spoon ice cream mixture over crust in springform pan. Smooth down.
  • Cover top with plastic wrap and freeze until firm, about 4 hours.
  • To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

Nutrition Facts : Calories 690.3, Fat 38.9, SaturatedFat 21.6, Cholesterol 169.7, Sodium 298.9, Carbohydrate 74.7, Fiber 4.6, Sugar 52.3, Protein 8.7

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