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Recipe Summary test

prep:
30 mins
total:
4 hrs 30 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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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