Because premium ice cream has less air whipped in, using it creates a creamy lemon layer that won’t melt as fast!
1 1/2 cups chocolate chips, divided
9 oz. chocolate wafer cookies
3 cups premium-quality vanilla ice cream, softened
1/2 cup prepared lemon curd
2 pints raspberry sorbet, softened
3/4 cup heavy cream
1 Tbs. corn syrup
In bowl, microwave 3/4 cup chocolate 1 min. or until melted, stirring often. In processor, pulse cookies 1 min. Add melted chocolate; pulse until blended and press into bottom of greased 9" springform pan. Freeze 15 min.
With mixer on medium speed, beat ice cream and lemon curd 30 sec.; spread over crust. With mixer on medium speed, beet sorbet 30 sec. Spread over ice cream. Freeze 3 hrs.
In pot over medium heat, bring cream to just under a boil. Remove from heat. Add remaining chocolate and corn syrup. Let sit 2 min.; stir until smooth. Let cool slightly; spread over sorbet. Freeze until ready to serve.
Active time: 10 min.
Total time: 4 1/2 hrs.
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