Weekend Sweet Treat: Cool Rasberry Slices

Cool Raspberry Slices

Serves 8

What’s better than a sweet slice of watermelon on a hot day? How about a trompe l’oeil slice made up of cool, creamy ice cream? Mini chocolate chips make for seeds you wouldn’t dream of spitting out.

• 1 pint pistachio ice cream or frozen yogurt, slightly softened
• 1 pint raspberry or strawberry sorbet, slightly softened
• 3/4 cup mini semisweet chocolate chips

1. Using plastic wrap, line a 3-quart metal or plastic bowl, leaving long edges or wrap overhanging the bowl’s sides. Freeze the lined bowl for least 10 minutes.
2. In a large mixing bowl, beat pistachio ice cream at low speed until spreadable, about 20 seconds. Remove lined bowl from freezer. Using a rubber spatula, coat the inside of the bowl (about three-quarters of the way up the sides) with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold to the freezer until the ice cream hardens, about 45 minutes.
3. Beat the sorbet in a mixing bowl at low speed until it’s spreadable, about 30 seconds. Beat in the chocolate chips. Remove the bowl from the freezer. Spoon the sorbet to completely fill the pistachio mold, using a rubber spatula to smooth the top. Return the bowl to the freezer until the sorbet has hardened, about 2 hours.
4. To serve, invert the frozen bombe onto a serving plate. Lift off the bowl. Carefully peel off the plastic wrap. Immediately before serving, cut the bombe into slices.

TIP: You can make this treat up to two days in advance. Store, well wrapped, in the freezer, but wait to slice until just before serving. – Cookie Magazine