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Prep Time
30 Mins
Total Time
4 Hours 30 Mins
Yield
Makes 10 servings

How to Make It

Step 1

Preheat oven to 350°. Process first 2 ingredients in a food processor until finely crushed. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan.

Step 2

Bake at 350° for 10 minutes. Cool completely in pan on a wire rack (about 30 minutes).

Step 3

Meanwhile, let vanilla ice cream stand at room temperature 20 minutes or until slightly softened. Stir together raspberry jam and orange juice until smooth.

Step 4

Place ice cream in a large bowl; cut into 3-inch pieces. Gently fold chocolate and 1/2 cup raspberry mixture into ice cream until just blended. Spoon mixture into prepared crust. Drizzle top of ice-cream mixture with remaining raspberry mixture, and gently swirl with a long wooden skewer or knife. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

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