Macadamia Ice Cream and Mango Sorbet Swirl Pie
Macadamia Ice Cream and Mango Sorbet Swirl Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Spray 9-inch-diameter glass pie dish with nonstick spray.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSpray 9-inch-diameter glass pie dish with nonstick spray.
Using on/off turns, grind cones with 3 tablespoons sugar in processor until fine crumbs form.
Add butter and blend until crumbs stick together.
Press crumb mixture onto bottom and up sides of prepared dish.
Freeze until firm, at least 30 minutes.
Scoop ice cream into large bowl.
Scoop sorbet atop ice cream.
Using spatula, fold and stir ice cream and sorbet briefly to swirl (do not overmix).
Transfer mixture to prepared pie crust.
Freeze pie until filling is hard, at least 2 hours.
Do ahead: Can be made 1 day ahead.
Cover and keep frozen.
Using electric mixer, beat chilled whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.
Spread over ice cream pie.
Sprinkle with coconut.
Cut pie into wedges and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.