Semi-Homemade Raspberry Pineapple Ice Cream

This recipe is the easiest and yummiest sweet treat that you MUST make now that the weather is getting warm! Once you do, you will most likely want to send us an email telling us that our momma, who passed this recipe down to us, is an ice cream genius. Go ahead and save yourself the trouble, though… we’ll be sure to pass the sentiment along in advance, since we already know how much you will love it. This yummy dessert is a fabulous go-to for us and is always a hit for parties and get-togethers. And since it is only semi homemade, it is so simple while still tasting really fresh. Plus, there is no cooking or ice cream maker required, and it only has FIVE ingredients. Five! I know, I know, like I said, our mother is a genius.


Semi-Homemade Raspberry Pineapple Ice Cream

1/2 gallon pineapple sherbet, softened
1/2 gallon vanilla ice cream, softened
2 – 10oz pkg frozen raspberries, partially thawed
4 bananas, diced
20 oz can crushed pineapple with juice, chilled

Combine all ingredients in a very large plastic bowl. Stir well until mixed (Tip: A potato masher works great at smoothing the lumps in the ice cream). Return to freezer for 2-3 hours. Remove from freezer about 20 minutes before serving. You can also pour Sprite over it to make the BOMBEST sherbet float!



Enjoy, friends!
And as always, happy eating!
xo, S
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