Ice Cream " Souffle " With Hot Strawberry Sauce

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READY IN: 4hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
  • Whip cream till thick and shiny; fold into ice cream.
  • Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
  • Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
  • Unmold onto a serving platter & store in the freezer until serving time.
  • Make the sauce just before serving:
  • Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
  • To serve - slice the souffle and top with hot sauce. Serve immediately!
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