- 3 cups (720 ml) (525 grams) lime sherbet
- 1 1/2 cups (360 ml) (260 grams) vanilla ice cream
- 4 cups (960 ml) (700 grams) raspberry sorbet or sherbet
- 3 tablespoons (30 grams) miniature chocolate chips (optional)
- Take an 8 cup (1.9 liter) metal bowl and line it with plastic wrap, making sure there is enough plastic wrap to overhang the edges of the bowl (this makes it easy to unmold). Place the lined bowl in the freezer for about 30 minutes so it will be nice and cold.
- Place the lime sherbet in the bowl of your electric stand mixer, fitted with the paddle attachment, and beat on medium low speed until the sherbet is soft enough to spread easily, about 10-15 seconds. (Can also just use a wooden spoon.) Then, with a rubber spatula or spoon, coat the inside of the bowl with an even layer of the softened lime sherbet. Return the bowl with the sherbet to the freezer to refreeze the sherbet. This will take about 30 to 60 minutes.
- Once the lime sherbet is firm, take the vanilla ice cream and place it in a clean mixing bowl. As with the lime sherbet, beat the ice cream until it is spreadable (about 20 seconds). Remove the bowl from the freezer and again, using a rubber spatula or spoon, evenly coat the lime sherbet layer with the vanilla ice cream. Return the bowl to the freezer so the vanilla ice cream can refreeze.
- This will take about 30 to 60 minutes.
- Once that layer has frozen, take the raspberry sherbet (sorbet) and place it in a clean mixing bowl. Again, beat the sherbet until it is spreadable, 10-15 seconds. Fold in the chocolate chips, if using. Remove the bowl from the freezer and fill the center of the bowl with the raspberry sherbet. Return the bowl to the freezer and freeze until the sherbet/sorbet and ice cream is completely hardened (this will take several hours or preferably overnight).
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