You can use any flavor sherbet, sorbet, or ice cream in this easy and colorful recipe. Think about using other flavors of ice cream and topping for unlimited dessert variations!
- 1 quart vanilla ice cream
- 1 cup granola
- 1 quart lemon sherbet
- ½ cup caramel ice cream topping
Line a jelly-roll pan with parchment paper. Let ice cream stand at room temperature for 5 minutes, then spread evenly in prepared pan. Sprinkle granola over ice cream and return to freezer.
Let sherbet stand at room temperature for 5 minutes, then spoon and spread over granola. Return to freezer for 5 minutes.
Lift narrow end of parchment paper and use it to roll the ice cream and sherbet together, peeling the paper away from the ice cream as you roll. Place on serving plate and freeze until firm.
To serve, slice roll and place slices cut-side down on a spoonful of caramel ice cream topping.
Ice Cream Desserts
Keep several flavors of ice cream, sorbet, and sherbet on hand in your freezer to make easy desserts in a flash. Also, when you're making an ice cream dessert, make one or two extra and keep them in the freezer, well covered and labeled, for unexpected company.