Ice Cream Trifle is a fancy-looking, amazing dessert that it's a whole lot easier to make than it seems. Your guests will love it.
Say you want to serve something that looks fancy, but doesn’t really have the time for a long, multi-step recipe. I feel ya. For those occasions, I make this cute Ice Cream Trifle that I call “Dulce Helado”, as it’s based on my own version of Dulce Frío, one of my favorite Dominican desserts.
All the ingredients are pre-cooked, and you only have to whip the suspiro (meringue), which basically takes a few minutes.
This is the perfect dessert to serve for summer, or any time that you are preparing a complex meal, and can squeeze barely enough time for dessert. It has the right combination of textures, from the crispy ladyfingers to the airy meringue, and several in between.
Another thing I love about this idea, it’s very flexible: You can change the fruits to use, the flavor of the ice cream, use whipped cream instead of meringue. If you are no serving to kids, consider adding some of your favorite liqueur to the fruits.
Doesn’t that sound amazing?
On another note… You can see we’ve added a video at the end, this time it’s basically the step by step photos that we often add to our recipes, only with some added details to make it super-easy to follow the recipe.
What do you think?
Ice Cream Trifle – Recipe & Video
- 2 cups of diced fruit (see notes)
- 1 tablespoon of vanilla extract (see notes)
- 1 tablespoon of sugar
- 8 ladyfingers
- 2 pints of vanilla ice cream
- 3 cups of suspiro (meringue, see recipe)
- Fruit for decoration (see notes)
- Mix fruit, vanilla extract (or liqueur), and sugar. Place the ladyfingers in a square mold (I used a 6″ x 9″ [15 x 22 cm] one). Spread the fruit on top of the ladyfingers in an even layer. Chill for an hour, the ladyfingers will soak in some of the fruit juice in the meantime.
- Take the ice cream out of the fridge, if it is too hard, you may have to wait a few minutes so it softens enough to spread. Spread the ice cream on top of the fruit, careful to keep an even layer. Freeze for 30 minutes, make the meringue (per recipe in the link above) in the meantime. Once the 30 minutes have passed, Cover the ice cream with the meringue, decorate with fruits and serve right away.