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Blue Bunny®
Raspberry Ice Cream
Soup |
2 package frozen raspberries in syrup, thawed
2 tbsp all-purpose flour
1 can mandarin oranges, undrained
1/2 cup fresh or unsweetened frozen raspberries
1/4 cup water
Fresh mint leaves (garnish)
1 cup Blue Bunny® Premium All Natural Vanilla Ice Cream
3 tbsp lemon juice
In blender, combine undrained raspberries, lemon juice and flour; process until smooth; strain to remove seeds, if desired. Pour into a 2 quart saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; add 1 cup ice cream and stir until melted. Add undrained oranges, whole raspberries and water. Chill. Ladle into individual bowls; top each with a scoop of ice cream and garnish with mint leaves, if desired.
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This Recipe's Average Rating |
| (1 Total Rating) |
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