Dessert: Candy Corn Freeze

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Candy Corn Freeze
Makes 9 Servings
1 Quart Orange Sherbet
1 Half-Gallon Vanilla Ice Cream
3 Disposable Decorating Bags
9 Clear 10-Ounce Glasses
Yellow Paste or Gel Food Color
Orange Nonpareils, For Garnish
1.     Letthe sherbet and ice cream sit at room temperature until softened, about 15minutes.  Transfer the sherbet to adecorating bag.  Transfer 4 cups of theice cream to another decorating bag. Place them in the freezer.
2.     Addinga few drops at a time, mix some yellow food color into the remaining icecream.  Transfer the yellow ice cream tothe third decorating bag.  Pipe someyellow ice cream into the bottom third of each glass.  Put the glasses in the freezer.
3.     Removethe decorating bag with sherbet from the freezer to soften.  When it is soft enough to pipe, remove theglasses from the freezer and pipe an even layer of sherbet into each.  Return the glasses to the freezer.
4.     Removethe decorating bag with the white ice cream from the freezer to soften and pipeit into each glass.  Return the glassesto the freezer.  Remove them about 15minutes before serving.  Just beforeserving, sprinkle each parfait with nonpareils.

Recipe Credit: Halloween by Matthew Mead
Photo Credit: Meemo’s Kitchen

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