Gluten-Free Lime Vanilla Freeze

Gluten-Free Lime Vanilla Freeze
230 min.
15
256kcal

Suggestions


Indulge in a delightful treat that perfectly balances the creamy richness of vanilla ice cream with the zesty brightness of lime sherbet. Our Gluten-Free Lime Vanilla Freeze is not just a dessert; it's a refreshing experience that will transport your taste buds to a tropical paradise. Ideal for gatherings, this dessert serves 15, making it a fantastic choice for parties, family reunions, or any occasion where you want to impress your guests.

With a crumbly pecan crust that adds a delightful crunch, each bite of this frozen delight is a harmonious blend of flavors and textures. The marbled design of the ice cream and lime sherbet not only looks stunning but also offers a unique taste sensation that will leave everyone wanting more. Plus, it's gluten-free, so everyone can enjoy this delicious dessert without worry.

Preparation is a breeze, taking just a few simple steps to create a show-stopping dessert that can be made ahead of time. Just bake the crust, layer on the ice cream and sherbet, and let it freeze until firm. When it's time to serve, a dollop of Cool Whip and a sprinkle of chopped pecans elevate this treat to a whole new level of deliciousness. Treat yourself and your loved ones to this refreshing and satisfying dessert that’s sure to be a hit!

Ingredients

  • 15 oz betty crocker's cake mix gluten free yellow
  • 0.5 cup pecans finely chopped
  • 0.8 cup butter softened
  • cups whipped cream softened
  • cups pineapple sherbet softened
  • cup cool whip frozen thawed
  • 0.3 cup pecans chopped

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • aluminum foil
  • cutting board

Directions

  1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Lightly press in bottom of foil-lined pan.
  2. Bake 15 to 20 minutes or until set and just beginning to brown. Cool completely, about 30 minutes.
  3. In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust. Cover; freeze until firm, at least 4 hours.
  4. Using foil handles, remove dessert from pan to cutting board 10 minutes before serving; peel back foil.
  5. Cut into 5 rows by 3 rows. Top each serving with whipped topping and sprinkle with pecans.

Nutrition Facts

Calories256kcal
Protein3.69%
Fat62.14%
Carbs34.17%

Properties

Glycemic Index
12.13
Glycemic Load
10.8
Inflammation Score
-3
Nutrition Score
4.1569564640522%

Flavonoids

Cyanidin
0.59mg
Delphinidin
0.4mg
Catechin
0.39mg
Epigallocatechin
0.31mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.13mg

Nutrients percent of daily need

Calories:256.18kcal
12.81%
Fat:18.04g
27.75%
Saturated Fat:9.16g
57.26%
Carbohydrates:22.32g
7.44%
Net Carbohydrates:21.02g
7.64%
Sugar:18.08g
20.08%
Cholesterol:41.09mg
13.7%
Sodium:122.9mg
5.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.41g
4.82%
Manganese:0.25mg
12.62%
Vitamin B2:0.16mg
9.69%
Vitamin A:461.79IU
9.24%
Calcium:78.31mg
7.83%
Phosphorus:73.97mg
7.4%
Fiber:1.3g
5.21%
Zinc:0.7mg
4.7%
Vitamin B12:0.28µg
4.7%
Vitamin B1:0.07mg
4.6%
Copper:0.09mg
4.27%
Potassium:138.4mg
3.95%
Magnesium:15.31mg
3.83%
Vitamin B5:0.35mg
3.52%
Vitamin E:0.45mg
3.02%
Selenium:1.7µg
2.42%
Vitamin B6:0.04mg
2.2%
Folate:5.73µg
1.43%
Vitamin C:1.18mg
1.43%
Iron:0.23mg
1.27%
Vitamin K:1.11µg
1.05%