Desserts: Frozen Desserts: Holiday Ice Cream

Chocolate, fruit, nuts, brandy, and ice cream...oh, my!

Author: Fresh Finesse, adapted by CalorieKing staff
Date: March 29, 2009

Suggestions: 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.

Serves: 24 person(s)
Yield: 24 x 1/2 cup servings

Preparation Time: 20 mins
Cooking Time: 0 mins
Extra Time: 6 hrs 30 mins (for standing; or overnight, for freezing)

Ingredients:

2 cup mixed dried fruit, in bite-sized pieces
1/2 cup fresh cherries, pitted
1/2 cup fresh mango, cubed
1 grated rind from one orange
3 Tbsp brandy
8 1/4 cup low-fat good quality vanilla ice cream (2 quarts + 1/4 cup)
1/2 cup chocolate bits or chips
1/2 cup chopped pecans

Directions:

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.

Variations:

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.

Related Recipes:

Non-Fat Vanilla Ice Cream
Reduced-Fat Chocolate Glaze