Italian Ice Bowl – a delicious recipe with raspberry sherbet, Chocolate, eggs, icing sugar, whipping cream, chocolate wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl.
Add icing sugar and beat until stiff shiny peaks form.
7
FOLD whipped cream into egg white.
8
Carefully fold chocolate mixture into egg white mixture.
9
SPOON into centre of raspberry sherbet shell.
10
Cover bottom of dessert with chocolate wafers.
11
Cover with plastic wrap.
12
Freeze until firm, at least 4 hours.
13
MELT 2 oz.
14
chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted.
15
REMOVE mold from freezer.
16
Unmold onto plate and remove plastic wrap.
17
Drizzle melted chocolate over surface.
18
Store covered in freezer.
1216
kcal
Calories
73
g
Fat
120
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups raspberry sherbet, softened, 3 oz. Baker's Semi-Sweet Chocolate, melted and cooled, 2 eggs, 2 Tbsp. icing sugar, and more.
Yes, Italian Ice Bowl falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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