When I was sharing the recipe for wedding-ice-cream with my friend Luanna, she told me about her version of a similar recipe that sounded really good! I made it and served it tonight for a neighborhood get together, and it was a hit. I loved the cashews in the ice cream - nice surprise! It's fun to serve with a Pepperidge Farm Pirouette Cookie - broken in half and served on the side.
½ gallon raspberry sherbet
1 qt. vanilla ice cream
Soften at room temperature for about 1/2 hour then beat together in a mixer
1 bag frozen raspberries
1 sm can drained crushed pineapple
1 pkg frozen blueberries
½ - 1 c roasted cashews (wash off salt and dry)
Stir in by hand and freeze.
Allow to thaw for about 1 hour, stir well, then serve.