Soak fruit in liqueur for 30 minutes. Remove ice cream from freezer
until partially softened. Line a 6 cup mould with foil or plastic wrap,
then freeze.
Combine the ice cream, fruit and coconut. Fill into the cold mould,
smoothing down the top. Cover with foil.
Return to the freezer for 3-4 hours, or overnight.
Remove the top foil, turn onto a plate and slice into wedges to
serve.
Serving
Suggestions
Serve with raspberry sauce and fresh fruit. For a low fat option, use light ice cream.
Originally Submitted
2/1/2013
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