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  • 1 quart vanilla ice cream, softened
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 2 tablespoons confectioners sugar
  • 1/4 cup chopped almonds
  • 1/4 cup chopped maraschino cherries
  • 1 quart chocolate ice cream, softened
  • 2 tablespoons chopped pistachio nuts


  • 1. Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.
  • 2. In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside.
  • 3. In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm.
  • 4. In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.
  • 5. Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts

Categories: Ice Cream 
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