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Blue Bunny®
Raspberry Ice Cream
Soup

This fruity blend of Blue Bunny® Premium Vanilla Bean Ice Cream with mandarin oranges and raspberries adds a new dimension to "cold soup"!
Difficulty: Easy
Makes: 4 servings

Ingredients

  • 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 Vanilla Bean Ice Cream
  • 3 tbsp lemon juice

Instructions

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.
Blue Bunny®
Raspberry Ice Cream
Soup
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Used in this recipe:
Premium Ice Cream
Vanilla Bean

Utterly simple, yet simply divine.

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