| Chocolate Filled Sorbet Shell |
Recipe Type: Dessert
- 3 Cups (1 1/2 pint) Raspberry Sorbet, Softened
- 2 Cups (1 pint) Hood Chocolate (or Vanilla) Ice Cream
- 1 Tablespoon Tropicana Premium Orange Juice
- 1 Package Fresh Raspberries (Half Pint Container)
- 1 Package Fresh Blackberries (Half Pint Container)
- Line the inside of a medium size bowl using plastic wrap.
- Scoop the raspberry sorbet and press along the sides (leave some space uncovered towards the top of the bowl) and bottom of the bowl.
- Cover the bowl and place directly into the freezer for at least an hour.
- When you are ready to fill the sorbet shell, soften the chocolate ice cream in a separate bowl. Add the orange juice and stir gently.
- Remove the sorbet shell bowl from the freezer and scoop the chocolate ice cream mixture inside the shell. Carefully press down the ice cream to avoid air pockets. Once all the ice cream is inside the shell, cover the bowl. Freeze for at least 5 hours.
- Remove the chocolate filled sorbet shell from the bowl and take off the plastic wrap. Serve with the fresh raspberries and blackberries.
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