3 Layer Holiday Ice Cream Surprise


  • 2 c. raspberry sorbet
  • 2 c. vegan vanilla ice cream
  • 2 c. mango sorbet
  • 34 gingersnap cookies
  • 3 1/2 c. vegan cool whip
  • 1/4 c. toasted coconut, optional


  1. Pulse ginger snaps in food processor until fine. Line bowl or mold with plastic wrap.
  2. Place a layer of softened sorbet in the bottom of bowl. Sprinkle with 1/2 gingersnap crumbs. Add a layer of vanilla ice cream and top with another 1/2 c. gingersnap crumbs.
  3. Add remaining layer of sorbet and top with another cup or so of crumbs. Cover and place in freezer for 4 hours.
  4. Unmold and place on serving dish. Cover top completely with vegan cool whip. Garnish with toasted coconut if you like and serve.
Browse Cook(s): The Holmes Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.