Chocolate, fruit, nuts, brandy, and ice cream...oh, my!
Preparation Time: 20 mins
Extra Time: 6 hrs
(for standing; or overnight, for freezing)
Yield: 24 x 1/2 cup servings
In a bowl, combine dried fruit, cherries, mango, and orange zest. Let stand for 20 minutes.
Soften ice cream a little. Add fruit mixture, chocolate chips and pecans.
Line a pudding bowl or cake pan with plastic wrap. Spoon ice cream mixture in, press down firmly. Cover with plastic wrap.
Freeze overnight or up to six months if well wrapped. When ready to serve, cut into wedges or scoop into your favorite serving dishes.
Can serve ice cream with low-fat chocolate sauce. For a lighter dessert, substitute non-fat vanilla ice cream (see recipe links below).
Serving suggestions are not included in the nutritional analysis.
If fresh cherries and mango are not available, especially during the winter months, can substitute frozen or jarred unsweetened fruit.
Note: This recipe's ingredients have been adjusted from the original Australian measures to the US measures.