Berry Chocolate Ice Cream Loaf
8 to 10
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1 cup chocolate graham cracker crumbs
3 tablespoons butter
2 cups assorted fresh berries (raspberries, blueberries, sliced strawberries or blackberries)
1 3/4 cups heavy cream
1/2 cup powdered sugar
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
Smucker's® Hot Fudge Topping
LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine chocolate graham cracker crumbs and melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.
MASH 1 cup red berries. Whip cream and powdered sugar in large bowl with electric mixer until stiff peaks form. Stir sweetened condensed milk and lemon juice in large bowl until blended. Add mashed berries. Fold in whipped cream and 1 cup remaining whole berries. Spoon into prepared pan. Cover.
FREEZE 5 hours or until firm. Invert onto serving plate. Remove foil. Spoon fudge topping over loaf, if desired. Garnish with fresh berries. Slice into servings.