Best Chocolate Berry Freeze Recipes
CHOCOLATE BERRY FREEZE
This lovely make-ahead cake tastes as good as it looks. Rich, creamy and decadent, it's perfect for company! Thanks to Lisa Ruehlow of Blaine, Minnesota for the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty foil. Combine cookie crumbs and butter; press half of the mixture into prepared pan. Freeze for 15 minutes. , Pour half of the milk into a small bowl; stir in strawberries and strawberry topping. Fold in half of the whipped cream. Spread over crust. Sprinkle with remaining crumb mixture. Freeze for 45-60 minutes or until firm. , In a small bowl, combine the almonds, chocolate syrup and remaining milk. Fold in remaining whipped cream. Spread over crumb layer (pan will be full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using foil, lift dessert out of pan. Invert onto a serving platter; discard foil. Cut into slices.
Nutrition Facts : Calories 393 calories, Fat 25g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE BERRY FREEZE
I found this recipe in a Simple and Delicious magazine a few years back and tweaked it a little. This rich and creamy layered dessert is great for cookouts- you can make it ahead of time and keep it in the freezer until ready to serve. Don't let the prep time scare you off- it's mostly freezing and this is so worth the effort.
Provided by Gretchen *** @gcolie
Categories Ice Cream & Ices
Number Of Ingredients 7
Steps:
- Line the bottom and sides of a loaf pan with heavy-duty foil. Combine cookie crumbs and butter : press half of the mixture into prepared pan. Freeze for 15 minutes.
- Pour half of the sweetened condensed milk into a small bowl. Stir in 1/3 cup of the strawberries and strawberry topping. Fold in half of the whipped cream. Spread over crust. Sprinkle with the remaining crust mixture. Freeze for one hour. Remove from freezer and spoon the remaining 1/3 cup of chopped strawberries over top.
- In a bowl combine the remaining milk and chocolate syrup. Fold in remaining whipped cream. Spread over strawberries (pan will be full). Cover and freeze for 10 hours or overnight. May be frozen for up to 2 months.
- When ready to serve, remove from the freezer 10 minutes before serving. Using foil, lift dessert out of pan. Invert onto a serving platter and discard foil. Cut into slices.
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