Rainbow Sherbet Torte

When we built our house I said all I wanted was a huge kitchen island.  These days I'm thinking I should have asked for two dishwashers. There are only four of us but I swear our dishwasher is always full.

As is the sink.  And the two counters surrounding the sink.  Every time clean dishes come out of the dishwasher, it gets filled right back up with dirty ones.  And there are still dishes waiting to go in on the next round.

Don't tell me I bake too much.  This is not the problem.  It's the darn size of the dishwasher!!

I need to butter my hubby up sometime and mention the fact that I want two dishwashers in the next house.  Just to get him warmed up to the idea, you know.

(I am not the slightest bit joking about this.  If people can have two ovens I should be able to have two dishwashers.)

One good way to butter hubbys up is to give them ice cream torte.  I realize that this is actually a sherbet torte, and that sherbet is... um...  kinda girly.  But it's a good starting point for a two-dishwasher kind of conversation.

Also, it's bright and happy.  Just like my face will be when we build a house with two dishwashers.

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I always forget that rainbow sherbet is good.  I mean, I would never go to the ice cream store and order sherbet, but whenever I end up eating it I love it.  This is a fun torte to make for dinner guests in the summer and is easy to throw together.  I have actually made it two ways, both of which are delicious so I'm posting two (very similar) recipes.  The biggest difference is the crust- one uses coconut cookies and slivered almonds and makes a true crust.  The other uses macaroon crumbs, chopped pecans, and whipped cream and makes a thick creamy "frozen topping" type crust.  I have a hard time finding macaroons and usually don't want to make them (lazybutt) so I often make the first recipe, but if you have macaroons the second recipe is killer.

This recipe is for the torte pictured above.  It has a thinner "true" crust and uses cheaper and easier coconut cookies instead of macaroons.  It also uses almonds.

Rainbow Sherbet Torte

-1 pint rainbow sherbet

-2 cups coconut cookie crumbs (I used Mother's brand)

-1/3 cup whipped cream

-1/2 cup toasted almonds

Let sherbet soften slightly on counter while preparing crust.  Gently crush cookies.  (I actually prefer them to be a bit larger and not completely pulverized, so I don't use my food processor.  I think it gives the crust a better texture.)  Set aside 1/2 cup of crumbs.  Stir cream into remaining 1 1/2 cup crumbs.

Spread crust mixture lightly over bottom of 8 inch springform pan (with removable sides) and press lightly.  Top crust evenly with scoops of sherbet, alternating to make rainbow.  I usually do one color in the middle, then surround it with another, then surround it with the last.  This way each slice is sure to get all 3 flavors.  Sprinkle remaining 1/2 cup crumbs and nuts over the top and press gently.  Garnish with extra coconut cookies if desired.

Cover pan tightly with foil and freeze until firm, at least 8 hours.  To serve, remove torte about 30 minutes before serving.  Let stand at room temperature.  Remove pan sides and cut into wedges.

To store, be sure to wrap torte tightly so it doesn't pick up that freezer taste.  I like to do a layer of plastic wrap hugging the torte and then a layer of heavy foil tightly over the top of the springform.

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This recipe is for a torte with a much thicker crust which is whipped cream based and therefore similar to frozen cool whip with cookie chunks mixed in.  It uses coconut macaroons and uses pecans instead of almonds. It is a little more labor intensive.

Rainbow Sherbet Torte

Recipe slightly adapted from Taste of Home

-12 macaroon cookies, crumbled 

-2 cups heavy whipping cream 

-3 tablespoons powdered sugar 

-1 teaspoon vanilla extract 

-3/4 cup chopped pecans, toasted

-1 pint rainbow sherbet

Sprinkle cookie crumbs on a cookie sheet and bake at 350 degrees for 5-8 minutes until crisp and golden brown.  Allow to cool completely.

In a cold metal bowl, beat whipping cream until it begins to thicken.  Add powdered sugar and vanilla.  Continue to beat until stiff peaks form.  Stir pecans and cookie crumbs together in a separate bowl.  Fold in whipping cream.

Spread half of this "crust" cream mixture into the bottom of an 8 inch springform pan. Cover with foil and freeze for 30 minutes.

Spread softened sherbets over crust.  If you want to layer them, spread your first color over the entire crust, spreading like frosting.  Freeze 15 minutes.  Spread second color over the first.  Freeze 15 minutes.  Repeat for all 3 colors.  Top with remaining cream/crust mixture.

Cover pan tightly with foil and freeze until firm, at least 8 hours.  To serve, remove torte about 30 minutes before serving.  Let stand at room temperature.  Remove pan sides and cut into wedges.

To store, be sure to wrap torte tightly so it doesn't pick up that freezer taste.  I like to do a layer of plastic wrap hugging the torte and then a layer of heavy foil tightly over the top of the springform.