Rainbow Sherbetice Cream Parfait Africa Recipes

RAINBOW SHERBET/ICE CREAM PARFAIT (AFRICA)

Steps:

• In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
• Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
• Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
• Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
• Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.

TROPICAL RAINBOW SHERBET RECIPE BY TASTY

Steps:

• In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
• Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
• In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
• Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
• Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
• Add pineapple to the third bowl of cream.
• Mix each flavor until uniform in color.
• Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
• Freeze until solid, about 3-4 hours.
• Enjoy!

LAYERED SHERBET DESSERT

Steps:

• Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

RAINBOW SHERBET ICE CREAM SANDWICHES

Steps:

• LINE baking sheet with wax paper.
• SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
• DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
• Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.