Maple Sherbet Dessert Recipes

Steps:

• Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Steps:

• Combine the maple syrup, buttermilk, lemon juice, and salt.
• Pour mixture into an icecream freezing tray/container and freeze for approximately 2 hours, until firm but not hard (how long would depend on your icecream making machine, etc).
• Remove from freezing container and break into pieces in the chilled bowl.
• Use an electric mixer to beat until smooth but not melted.
• Fold in the whipped cream.
• Return mixture to the icecream container and freeze until firm again, about 2 hours.