Orangesicle Fruit Ring

Celebrate a summer day with this refreshingly light vanilla ice cream and orange sherbet dessert ring served with the season's juiciest fresh fruits.


  • 1 container (1/2 gallon) fat-free, no sugar added vanilla ice cream
  • 1 container (1 quart) orange sherbet
  • 3 cups honeydew melon balls
  • 3 cups cantaloupe cubes
  • 2   kiwi, peeled and sliced
  • 1 cup blueberries
  • 1/2   pint raspberries


  1. Fit collar of Springform Pan around fluted ring base. Place pan in freezer and ice cream (but not sherbet) in refrigerator for 20 minutes. Meanwhile, cut two pieces of Parchment Paper, 30 x 2 1/2 inches and 13 x 2 1/2 inches. Brush pan with vegetable oil using Chef's Silicone Basting Brush. Place paper around inside of collar and around ring in center, brushing ends with oil to seal.

  2. Remove sherbet from container and cut into 1-inch-thick slices on Cutting Board. Arrange slices in bottom of pan, cutting pieces to make an even layer. Smooth surface with All-Purpose Spreader. Repeat with ice cream to fill pan. Smooth surface, cover and freeze until firm, at least 4 hours.

  3. When ready to serve, scoop honeydew melon into balls using Small Scoop. Cut peeled cantaloupe into cubes using Crinkle Cutter. Slice peeled kiwi using Egg Slicer Plus®.

  4. Place Springform Pan in refrigerator for 10 minutes. Invert onto Chillzanne® Platter. Release collar and remove paper around outside of ring. Dip clean kitchen towel in hot water, wring dry and place over base of pan for several minutes until loosened. (Rewarming towel may be necessary.) Remove base and paper around inside of ring. Arrange fruit inside and around frozen ring. Using Nylon Knife dipped in hot water, slice ring and serve with fruit using Large Serving Tongs.


  • 24  servings

Nutrients per serving:

Calories 120, Total Fat 1 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Carbohydrate 28 g, Protein 3 g, Sodium 65 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit (2 carb)

Cook's Tips:

Place the Chillzanne® Platter in the freezer at the same time as the ice cream ring. When you're ready to serve dessert, it will be ready to keep the ice cream ring and fresh fruit icy cold.

Use the Professional Shears to easily cut away the containers from the sherbet and ice cream.

The Crinkle Cutter is a handy tool to cut blocks of sherbet and ice cream into thick slices.

Use the Nylon Knife when cutting on the Chillzanne® Platter so as not to scratch the surface.

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