July Recipe of the Month

Red, White, and Blue Fruit Smoothie Ice Cream Tart

1 (7 ounce) package waffle cones, broken into pieces
6 TBS butter, melted
1 TBS sugar
1/2 gallon premium vanilla ice cream, divided
16 oz. (1 quart) strawberries
1/4 cup powdered sugar, divided
1 pint blueberries
2 ripe bananas

Process waffle cones, butter, and sugar in food processor until finely crushed.  Firmly press mixture into bottom of lightly greased 10 inch spring form pan.  Bake at 350 F for 10 minutes.  Cool completely.

Let vanilla ice cream stand at room temperature for 20 minutes or until slightly softened.  Process strawberries and 2 TBS powdered sugar in food processor until pureed, scraping down sides as needed.  Remove and set aside.  Process blueberries and 1 TBS powdered sugar in food processor (no need to rinse bowl) scraping down sides as needed.  Set aside.  Mash bananas with a fork in a large bowl with remaining 1 TBS powdered sugar.  Set aside.

Place half of the ice cream (1 quart) in large bowl and fold in strawberry mixture.  Spread half of the strawberry ice cream onto the crust and place in freezer to firm.

Divide remaining quart of ice cream into two bowls.  Stir blueberry mixture in to one bowl and banana mixture into the other. 

When strawberry layer is set, spread banana ice cream on top and return to freezer for 30 minutes.  When banana layer is set, spread blueberry ice cream on top and return to freezer for 30 minutes.  When blueberry layer is set, finish with the remaining strawberry ice cream and freeze 3 hours.

Let stand at room temperature for 15 minutes when ready to serve.  Garnish with fresh berries and whipped cream.