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Pineapple Ice Cream Cooler

1 pt. vanilla ice cream
1 pt. lemon sherbet
2 cups canned pineapple juice
2 tablespoons lemon juice
1-1/2 tablespoons grated lemon rind
2 cups ginger ale

In a large bowl, let ice cream and sherbet softened slightly at room temperature. Add juices and 1 tablespoon rind. With egg beater, or electric mixer at low speed, beat until frothy. Add ginger ale; beat slightly until foamy. Serve in chilled glasses, garnish with rest of rind.

Yield: 4 to 6 servings

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