Margarita Sherbet Over Double Chocolate Brownies

1. 1

   Combine milk, margarita mix and sugar in a blender.

2. 2

   Pour into the freezer bowl of an ice cream maker and let mix until mixture thickens, about 25 minutes.

3. 3

   (The frozen sherbet can be stored in the freezer in an airtight container.)

4. 4

   Top each brownie with a scoop of sherbet and decorate with nonpareils.

5. 5

   (Please note, on the episode we rolled the sherbet in Dippin' Dots, which are pastel-colored flash-frozen globules of ice cream.

6. 6

   They are not typically sold in supermarkets because the sub-zero temperatures required to store them are generally not achievable in home freezers, so we are using nonpareils instead.)

* Per serving · 4 servings · Values may vary.

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