Pink Zebra
I have missed not only blogging but having occasions for creative cooking – but the time is right now, and here is a doozie for you to try. Who doesn’t want to experience a Pink Zebra?
That’s what I decided to make for my birthday cake to enjoy with my family. I know my husband would faithfully hunt down one of those delicious caramel cakes, but the thing is that I haven’t made a yummy dessert in a while and a Pink Zebra is just plain fun. The one I make is mostly ice cream – never a mistake. I have a dear friend who makes her own version of a Zebra with cookies and whipped cream. I never got that recipe right even though she explained it about a thousand time. It seemed to involve geometry with cookies, a C- subject for me. For my Pink Zebra I used chocolate wafers, vanilla frozen yogurt (ice cream is fine), raspberries, and raspberry sorbet. It was so easy.
First line a bread loaf pan with plastic wrap and smear a spoonful or two of partially melted ice cream down the middle. This next part is not very scientific and definitely doesn’t involve geometry. It is slightly messy (for me) in a fun way.
Layer 3 cookies (or 4 – your call) together with ice cream spread between each one. Put the cookies in the pan and then spread ice cream on another bunch and lay them in the opposite direction – really look at the picture – it makes it easier. The cookies should fill one layer of the pan.
Push fresh raspberries in the spaces between the cookies and then ice the whole thing with softened raspberry sorbet. Fold over the plastic wrap and freeze for at least 6 hours. Here is the fun part – when you slice it to serve it has zebra stripes! And it’s pink! I like to top this with whipped cream but it’s unnecessary, just another yummy touch. This has been a great way to get back to my blog. I loved making it and I loved sharing it. Make your own Pink Zebra soon and enjoy!
Ingredients
1 box Nabisco Famous Chocolate Wafers
1 gallon vanilla ice cream, slightly thawed
1 pint fresh raspberries
1 pint raspberry sorbet, slightly thawed
(Optional) whipped cream
Directions
Line a bread pan with plastic wrap.
Spread 2 big scoops of vanilla ice cream in the bottom of lined pan.
Press 3 or 4 cookies together with ice cream between each and lay in the pan.
Repeat with remaining cookies, laying them in different directions for a zebra pattern.
Push raspberries between cookies.
Ice the top with raspberry sorbet.
Fold plastic wrap over and freeze for at least 6 hours.
Unmold and slice to serve. Whipped cream is optional.
