Upside Down Ice Cream Dessert With Strawberry Sauce

A simple treat that looks as good as it tastes, especially on a warm summers' night.

Ingredients

1 quart vanilla ice cream
1/2-1 pint strawberry sorbet

Crust:
1 cup crushed vanilla wafers
1 Tablespoon GOLDEN BLOSSOM HONEY
1 Tablespoon butter, melted
Mix crust ingredients together in a small bowl. Set aside.

Sauce:
1 cup fresh strawberries, sliced
1 Tablespoon GOLDEN BLOSSOM HONEY
1 Tablespoon grated orange peel
Puree in a blender. Refrigerate until ready to use.

Garnish:
fresh strawberries
mint leaves

Directions

Line a medium sized bowl (approximately 5" high by 7-1/2" wide at top) with plastic wrap, letting ends hang over side of bowl. Slightly soften vanilla ice cream and then spoon over bottom and press up sides of lined bowl evenly,(approximately 1" thick) until ice cream is gone. It is not necessary for ice cream to fill the bowl to the top. Freeze about 30 minutes.

Meanwhile, slightly soften sorbet. Remove bowl from freezer, and fill hollow formed by vanilla ice cream with sorbet. Spread crust mixture evenly over top and gently press down. Cover with plastic wrap and freeze over night or until solid.

To serve, turn bowl over onto a serving plate. Remove plastic wrap. Decorate with strawberries and mint leaves. Slice and drizzle with strawberry sauce.

Serves: 8


golden blossom honey product