• Joëlle Eugénie

Lorraine's sundea (Back to the future)

Updated: Feb 9


Recipe for 1


2 oz of Cremaglace

1 cup of vanilla ice cream

4 maraschino cherries

Red food coloring

Whipped cream for topping


In a blender combine the vanilla ice cream, Cremaglace and 3 maraschino cherries.

Blend well until you have an even pink ice cream.

Transfer it to an airtight freezable container and freeze for 2 hours.

Blend the mix again with 4 drops of red food coloring.

Pour the mix your sundea glass and decorate with whipped cream and cherry.

Enjoy it.

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