Tropical Sorbet And Ice Cream Parfaits Recipes

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TROPICAL SORBET ICE CREAM CAKE WITH POUND CAKE AND WHIPPED CREAM FROSTING



Tropical Sorbet Ice Cream Cake with Pound Cake and Whipped Cream Frosting image

This refreshing frozen treat has alternating scoops of mango and passion fruit sorbets for a marbled look.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 8

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
4 cups (1 quart) mango sorbet, softened
4 cups (1 quart) passion fruit sorbet, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the mango and passion fruit sorbets onto the pound cake, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting and drizzle with the caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TROPICAL SORBET AND ICE CREAM PARFAITS



Tropical Sorbet and Ice Cream Parfaits image

Provided by John Phillips

Categories     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Mango     Pineapple     Spring     Summer     Bon Appétit     Hawaii     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 parfaits

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup whipping cream
1 tablespoon fresh lime juice
1/2 teaspoon grated lime peel
Pinch of salt
1 1/3 cups mango sorbet
1 cup chopped peeled cored fresh pineapple
1 cup diced peeled pitted mango
3/4 cup sweetened flaked coconut
1 1/3 cups vanilla ice cream

Steps:

  • Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
  • Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.

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