SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red, White and Blueberry Ice Cream Dessert

Makes: 16 servings
Prep 25 mins Freeze 5 hrs to 6 hrs Stand 30 mins
Red, White and Blueberry Ice Cream Dessert
Ingredients
  • 2  pints  raspberry sorbet, softened
  • 2  pints  vanilla ice cream, softened
  • 1  recipe Hibiscus Syrup
  •  Additional blueberries (optional)
Directions

1. Line two 8x4x2-inch loaf pans with foil, extend foil over pan edges; set aside. Spoon 1 pint of raspberry sorbet in each prepared pan; spread evenly. Cover and freeze 1 to 2 hours or until firm. One-half hour before spreading second layer, allow vanilla ice cream to soften 30 minutes in refrigerator. Spoon 1 pint softened vanilla ice cream on raspberry sorbet in each pan. Cover; freeze 4 hours or overnight until ice cream is firm. Place serving platter in freezer.

2. To serve, remove ice cream loaves from pans, using foil to lift. Peel back foil and slice each loaf in 8 slices. Place slices on frozen serving platter. Serve with Hibiscus Syrup. Or scatter the additional blueberries over slices. Makes 16 servings.

Hibiscus Syrup

Yield: 4-1/2 cups syrup
Cook 40 mins to 50 mins Cool 15 mins
Ingredients
  • 4  cups  water
  • 3  cups  sugar
  • 2  cups  dried hibiscus flowers or 8 Red Zinger herb tea bags
  • 1  teaspoon  ground cinnamon
  • 4  cups  blueberries
Directions

1. In a large saucepan combine water and sugar. Bring to boiling, stirring to dissolve sugar. Add hibiscus flowers or Red Zinger herb tea bags. Reduce heat. If using flowers, boil gently for 40 to 50 minutes or until syrup is reduced to 3-1/2 cups. If using tea bags, boil gently for 5 minutes. Remove tea bags with a slotted spoon. Continue boiling gently until tea mixture is reduced to 2-1/2 cups. If using flowers, cool mixture 15 minutes; strain and discard flowers. Cover syrup and cool completely (syrup will thicken as it cools). Whisk 1 cinnamon into syrup. Add blueberries. Makes 4-1/2 cups syrup.

Nutrition Facts (Red, White and Blueberry Ice Cream Dessert)
  • Servings Per Recipe 16,
  • cal. (kcal) 309,
  • Fat, total (g) 6,
  • chol. (mg) 34,
  • sat. fat (g) 4,
  • carb. (g) 63,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 3,
  • sugar (g) 59,
  • pro. (g) 2,
  • vit. A (IU) 243,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 24,
  • Potassium (mg) 89,
  • calcium (mg) 50,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe