• 2 Ratings

A combination of butter and biscotti crumbs form the crust of this easy dessert. A delicious citrus mixture is spread over the ice cream layer.

Source: Better Homes and Gardens


Recipe Summary

1 hr
5 hrs
10 mins


Ingredient Checklist


Instructions Checklist
  • Line a 2-quart square baking dish with foil, extending foil over edges of dish. In a medium bowl stir together the butter and biscotti crumbs. Spread evenly in the prepared baking dish. Press firmly to form an even crust. Place in the freezer.

Instructions Checklist
  • In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cheese to soften. Slowly add the softened vanilla ice cream to the mascarpone, stirring well after each addition (mixture may look slightly lumpy). Spoon into crust-lined dish and spread evenly with the back of a large spoon. Freeze about 1 hour or until firm. Spoon sorbet on top of the vanilla ice cream and spread evenly with the back of a large spoon. Cover and freeze 4 hours or until firm.

Instructions Checklist
  • Let frozen mixture stand at room temperature for 10 minutes. Lift from pan using foil. In a small saucepan cook and stir marmalade just until heated through. Stir in citrus sections.

Instructions Checklist
  • To serve, cut ice cream mixture into 9 squares. Top each square with some of the citrus mixture. Makes 9 servings.

Nutrition Facts

420 calories; total fat 27g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 87mg; sodium 152mg; potassium 178mg; carbohydrates 43g; fiber 2g; sugar 20g; protein 9g; vitamin a 923IU; vitamin c 24mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0