Tropical Ice Cream

Course : Ice Cream
Serves: 8
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15 Ounces tropical fruit salad -- drained reserve 1/4 cup fruit
1 quart vanilla ice cream -- softened
1 teaspoon fresh mint leaves -- finely chopped
1/2 cup coconut macaroons -- crushed

Preparation / Directions:

Finely chop reserved 1/4 cup fruit salad. Set aside. In 5-cup blender container or food processor place remaining fruit salad. Cover; blend on High speed until pureed (1 to 2 minutes). In freezer-safe airtight container combine chopped fruit, puree, softened ice cream and mint; mix well. Cover; freeze until firm (at least 3 hours). To serve, scoop mixture into serving bowls. Top with crushed macaroons.


Nutritional Information:

220 Calories (kcal); 9g Total Fat; (36% calories from fat); 3g Protein; 33g Carbohydrate; 29mg Cholesterol; 90mg Sodium

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