Two-Layered Ice-cream Freeze

In this version of spumoni, an Italian ice-cream dessert, use our Vanilla Meringue Cookies recipe or store-bought meringue cookies.

Yield: Makes 8 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.2g
  • Carbohydrate: 57g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 130mg
  • Calcium: 66mg

Ingredients

  • 2 cups no-sugar-added, fat-free vanilla ice cream, softened
  • 1 (16-ounce) container fat-free frozen whipped topping, thawed and divided
  • 1 teaspoon almond extract
  • 10 Vanilla Meringue Cookies, crushed
  • 2 cups no-sugar-added fat-free chocolate fudge ice cream, softened
  • 1 1/2 cups fresh or frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Preparation

  1. Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.
  2. Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.
  3. Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.
  4. Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.
  5. Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.
  6. NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.
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