Macadamia Ice Cream and Mango Sorbet Swirl Pie
A delightful frozen dessert combining creamy macadamia brittle ice cream and refreshing mango sorbet in a crispy sugar cone crust, topped with fresh whipped cream and toasted coconut.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •12 cones ice cream sugar cones
- •4 tablespoons sugar
- •6 tablespoons unsalted butter
- •1 pint macadamia brittle ice cream
- •1 pint mango sorbet
- •1 cup whipping cream
- •½ teaspoon vanilla extract
- •½ cup shredded coconut
- •toasted
Cooking Instructions
- 1.
Spray 9-inch-diameter glass pie dish with nonstick spray. Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form. Add butter and blend until crumbs stick together. Press crumb mixture onto bottom and up sides of prepared dish. Freeze until firm, at least 30 minutes.
35 min
- 2.
Scoop ice cream into large bowl. Scoop sorbet atop ice cream. Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix). Transfer mixture to prepared pie crust. Freeze pie until filling is hard, at least 2 hours.
120 min
- 3.
Do ahead: Can be made 1 day ahead. Cover and keep frozen.
- 4.
Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form. Spread over ice cream pie. Sprinkle with coconut. Cut pie into wedges and serve.
10 min
