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Chocolate Citrus Freeze recipe

Chocolate Citrus Freeze.

What better to escape the summer heat thanthe combination of chocolate mousse and ice cream? Great forfamily BBQ’s, this recipe is sure to cool off any dedicated Augustbaker.

Recipe: Chocolate CitrusFreeze

1 3/4 cups (11.5 ounce package) NESTL ®TOLL HOUSE® Milk Chocolate Morsels – divided use
1 teaspoon vanilla extract
1 cup finely crushed chocolate wafer cookies (about 16 cookies)
2 tablespoons butter, melted
1 3/4 cups heavy whipping cream – divided use
4 tablespoons powdered sugar
1 1/2 cups lowfat orange sherbet ice cream, softened slightly

  • Microwave 1 1/4 cups morsels and 3/4 cupcream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH(70%) power for 1 minute; STIR. Morsels may retain some of theiroriginal shape. If necessary, microwave at additional 10- to15-second intervals, stirring just until smooth. Stir in vanillaextract. Cool to room temperature.
  • Line 9 x 5-inch loaf pan with 2 overlappingsheets of plastic wrap, allowing 4-inch overhang on all sides.
  • Combine crushed cookies and butter inmedium bowl. Press onto bottom of prepared loaf pan.
  • Beat 3/4 cup cream and powdered sugarin small chilled mixer bowl until stiff peaks form. Carefullyfold whipped cream into chocolate mixture until blended. Spoonhalf of chocolate mousse (about 1 1/2 cups) over cookie layer;smooth top. Freeze for 2 hours or until very firm. Cover andrefrigerate remaining chocolate mousse.
  • Spoon sherbet over frozen chocolate layer;smooth top. Freeze for 2 hours or until very firm.
  • Spoon remaining chocolate mousse oversherbet layer; smooth top. Freeze for 2 hours or until very firm.
  • Microwave remaining 1/2 cup morsels andremaining 1/4 cup cream in small, uncovered, microwave-safe bowlon MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary,microwave at additional 10- to 15-second intervals, stirringjust until smooth. Cool for 10 minutes. Spread evenly over mousselayer. Freeze for 4 hours or overnight.

    Makes 12 servings.

    Note: Full freezing time is necessary.Each layer must be frozen solid before topped with the next layerfor a clean result.


    • May be layered with other flavors of sherbetor ice cream.
    • To cut slices more easily, run hot waterover knife blade and dry prior to cutting.

    Nutritional Information Per Serving: Calories:380 Calories from Fat: 230 Total Fat: 26 g Saturated Fat: 16g Cholesterol: 60 mg Sodium: 90 mg Carbohydrates: 38 g DietaryFiber: 0 g Sugars: 30 g Protein: 4 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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