Lime Ice Cream Torte Topped with Berry Sorbets

Gluten Free
Health score
11%
Lime Ice Cream Torte Topped with Berry Sorbets
45 min.
12
646kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the tangy zest of lime with the sweet, refreshing flavors of mixed berries. Our Lime Ice Cream Torte Topped with Berry Sorbets is not only a feast for the eyes but also a gluten-free treat that will impress your guests at any gathering. With a preparation time of just 45 minutes, this stunning torte serves 12 and is sure to be the star of your dessert table.

Imagine a luscious layer of creamy vanilla ice cream infused with fresh lime juice and zest, nestled in a crunchy hazelnut crust. Topped with vibrant scoops of assorted berry sorbets, this dessert is a celebration of summer flavors that will transport you to a sun-soaked paradise. The combination of textures—from the smooth ice cream to the icy sorbets and the crunchy crust—creates a delightful experience with every bite.

Whether you're hosting a special occasion or simply treating yourself, this torte is a showstopper that combines elegance with ease. The vibrant colors of the mixed berries and sorbets not only make it visually appealing but also add a burst of fruity goodness that complements the zesty lime perfectly. So gather your friends and family, and get ready to savor this refreshing dessert that is as delicious as it is beautiful!

Ingredients

  • cups poached berries mixed fresh (such as blackberries, raspberries, and blueberries; 20 ounces)
  • pints berry sorbets assorted (such as strawberry, raspberry, and blackberry)
  • 12 ounce blackberries frozen
  • 0.3 cup brown sugar dark packed ()
  • 1.3 cups hazelnuts hot toasted
  • 0.7 cup juice of lime fresh
  • tablespoons lime zest finely grated
  • 0.1 teaspoon salt 
  • 0.3 teaspoon cardamom seeds crushed finely
  • 0.3 cup sugar 
  • 5.3 ounce sugar cookies 
  • tablespoons butter unsalted hot melted
  • 1.5 teaspoons vanilla extract 
  • quarts premium vanilla ice cream softened
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • sieve
  • measuring spoon

Directions

  1. Preheat oven to 375°F. Finely grindcookies, brown sugar, and salt in processor.
  2. Add hot butter and vanilla; blend until moistcrumbs form.
  3. Add hot nuts; blend just untilfinely chopped. Press crust onto bottom andup sides of 9-inch-diameter springform panwith 2 3/4-inch-high sides to within 1/4 inch oftop edge. Freeze crust 15 minutes.
  4. Bake untilgolden, about 15 minutes. Freeze 30 minutes.
  5. Stir lime juice, sugar, andlime peel in large bowl until sugar dissolves.
  6. Pour 1/3 cup lime syrup into small bowl;mix in cardamom. Cover; chill to use later.
  7. Mix ice cream into remaining lime syrup inlarge bowl. Spoon all but 2 1/2 cups ice creaminto crust; smooth top. Freeze torte andremaining ice cream until firm, about 2 hours.
  8. Top torte with large scoops of icecream, spacing apart and dipping ice creamscoop into hot water between scoops. Topwith large scoops of sorbets, spacing apart.Using measuring spoons of various sizesdipped in hot water, scoop remaining sorbetsplace among larger scoops. Freeze 3 hours.
  9. Stir 1/3 cup water and sugarin medium saucepan over medium heat untilsugar dissolves.
  10. Add frozen berries. Increaseheat; boil until berries are soft and liquidis slightly reduced, about 8 minutes. Pureemixture in processor. Strain through sieve setover bowl, pressing on solids; discard solids.Cover; chill until cold. DO AHEAD: Can bemade 1 day ahead. Cover torte; keep frozen.Keep lime syrup and berry sauce chilled.
  11. Run knife around pan sides to loosencrust. Release sides. Tuck some fresh berriesinto spaces between ice cream and sorbet.Toss remaining berries in berry sauce.
  12. Cuttorte into wedges.
  13. Drizzle lime syrup overwedges. Spoon berry mixture alongside.

Nutrition Facts

Calories646kcal
Protein5.88%
Fat44.1%
Carbs50.02%

Properties

Glycemic Index
24.85
Glycemic Load
35.35
Inflammation Score
-9
Nutrition Score
22.977826159933%

Flavonoids

Cyanidin
149.66mg
Petunidin
9.38mg
Delphinidin
11.15mg
Malvidin
25.65mg
Pelargonidin
0.67mg
Peonidin
0.55mg
Catechin
54.49mg
Epigallocatechin
0.49mg
Epicatechin
6.86mg
Epigallocatechin 3-gallate
1.13mg
Eriodictyol
0.29mg
Hesperetin
1.85mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.93mg
Kaempferol
0.96mg
Myricetin
1.89mg
Quercetin
7.72mg

Nutrients percent of daily need

Calories:645.84kcal
32.29%
Fat:32.74g
50.37%
Saturated Fat:15.52g
96.99%
Carbohydrates:83.57g
27.86%
Net Carbohydrates:71.98g
26.18%
Sugar:68.29g
75.88%
Cholesterol:86.96mg
28.99%
Sodium:155.83mg
6.78%
Alcohol:0.17g
100%
Alcohol %:0.05%
100%
Protein:9.82g
19.64%
Manganese:1.82mg
90.82%
Vitamin C:38.29mg
46.41%
Fiber:11.59g
46.36%
Vitamin K:40.42µg
38.49%
Vitamin E:4.53mg
30.23%
Calcium:272.64mg
27.26%
Vitamin B2:0.46mg
26.98%
Copper:0.52mg
26.08%
Phosphorus:244.19mg
24.42%
Vitamin A:1215.67IU
24.31%
Potassium:692.76mg
19.79%
Magnesium:76.37mg
19.09%
Folate:64.06µg
16.01%
Vitamin B5:1.54mg
15.37%
Zinc:2.23mg
14.88%
Vitamin B1:0.2mg
13.01%
Vitamin B6:0.23mg
11.46%
Vitamin B12:0.63µg
10.48%
Iron:1.81mg
10.04%
Vitamin B3:1.66mg
8.29%
Selenium:4.05µg
5.79%
Vitamin D:0.44µg
2.92%
Source:Epicurious