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Layered Ice Cream Dessert

southern.chef's picture
  Dark sweet pitted cherries 16 Ounce, canned, drained
  Bourbon 1⁄4 Cup (4 tbs)
  Macaroon crumbs 1 1⁄2 Cup (24 tbs)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Vanilla ice cream 1⁄2 Gallon, softened
  Raspberry sherbet 64 Ounce, softened

Combine cherries and bourbon in a large mixing bowl, cover and refrigerate overnight.
Remove cherries from bourbon; set cherries aside.
Add crumbs to bourbon, mixing until all liquid is absorbed.
Stir in pecans, cherries, and vanilla ice cream.
Spread half of ice cream mixture in a chilled two-piece 10-inch tube pan.
Return both portions of ice cream mixture to freezer for 30 minutes.
Spread raspberry sherbet evenly over ice cream in tube pan, freeze 30 minutes.
Top with remaining ice cream mixture, freeze until firm.
Let stand at room temperature 10 minutes before serving.
Remove outer portion of tube pan, and slice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 399 Calories from Fat 156

% Daily Value*

Total Fat 18 g27%

Saturated Fat 9 g44.8%

Trans Fat 0 g

Cholesterol 50.7 mg16.9%

Sodium 122.1 mg5.1%

Total Carbohydrates 54 g17.9%

Dietary Fiber 2.2 g8.9%

Sugars 43.9 g

Protein 5 g10.7%

Vitamin A 8.9% Vitamin C 1.1%

Calcium 13.8% Iron 1.2%

*Based on a 2000 Calorie diet

Layered Ice Cream Dessert Recipe