ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Berry Chocolate Ice Cream Loaf

Yield

Ingredients

  • 1 cup chocolate graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 cups assorted fresh berries (raspberries, blueberries, sliced strawberries or blackberries), divided, plus additional for garnish
  • 1 3/4 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons lemon juice
  • 3/4 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping, heated according to package directions (optional)

How to Make It

  1. LINE 9- x 5-inch loaf pan with foil, extending over edges of pan. Combine chocolate graham cracker crumbs and melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.

    MASH 1 cup red berries. Whip cream and powdered sugar in large bowl with electric mixer until stiff peaks form. Stir sweetened condensed milk and lemon juice in large bowl until blended. Add mashed berries. Fold in whipped cream and 1 cup remaining whole berries. Spoon into prepared pan. Cover.

    FREEZE 5 hours or until firm. Invert onto serving plate. Remove foil. Spoon fudge topping over loaf, if desired. Garnish with fresh berries. Slice into servings.