Rainbow Sherbet Ice Cream Sandwiches Recipes

RAINBOW SHERBET/ICE CREAM PARFAIT (AFRICA)

Steps:

• In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
• Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
• Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
• Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
• Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.

RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
• Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
• Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
• Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
• With a greased cookie cutter, cut out 16 rounds.
• When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
• Sandwich an ice cream round between two cereal rounds.
• Enjoy!

RAINBOW SHERBET DESSERT

Steps:

• 1. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes or until golden brown. Cool completely.
• 2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
• 3. Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

RAINBOW SHERBET ICE CREAM SANDWICHES

Steps:

• LINE baking sheet with wax paper.
• SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
• DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
• Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.