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Recipe Summary

prep:
1 hr
freeze:
overnight
Servings:
8
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Ingredients

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Directions

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  • Soften 3 cups vanilla ice cream in medium-size bowl.

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  • Toss together almonds and red and green glacéed cherries in small bowl. Fold into vanilla ice cream, adding 1/2 teaspoon of the almond extract. Working quickly, spread the ice cream mixture over the bottom and up the sides of 2-quart bowl. Place in freezer. After 2 hours, check ice cream, spreading further up sides of bowl to top edge, if possible. Freeze additional hour.

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  • Finely crush 6 sandwich cookies, either in food processor or in plastic bag. Using rubber spatula, spread crumbs evenly up the sides of ice cream-lined bowl. Refreeze.

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  • Soften remaining vanilla ice cream on counter for 5 to 10 minutes. Drain maraschino cherries, reserving liquid. Remove stems; coarsely chop cherries. With handheld mixer, beat cherry juice and 1/2 teaspoon almond extract into softened ice cream. Chop 6 remaining cookies. Fold cherries and cookie pieces into softened ice cream. Transfer mixture to bowl lined with ice cream and cookies, smoothing top. Cover with waxed paper or plastic wrap; freeze overnight.

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  • To unmold, fill sink or large pot with warm water. Carefully lower bowl into water so water does not run onto top of ice cream. Remove waxed paper or plastic wrap; invert onto serving tray. Place in freezer until ready to serve. Garnish with cherries and mint leaves, if desired.

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