Nut Frappe

This old-fashioned frappe from grandma’s recipe box turns fresh fruit and cream into an elegant frozen dessert.

Whipped cream gets folded with gelatin for structure, then studded with chopped pineapple, strawberries, and crunchy nuts before freezing into scoopable bliss.

The beaten egg white (use pasteurized if you prefer) adds airiness, creating a texture that’s part mousse, part ice cream, all nostalgic charm.

Kitchen Tips

• Use pasteurized egg whites if you’re concerned about raw eggs
• Chill the mixture thoroughly before adding fruit so it sets up properly
• Chop fruit into small, uniform pieces for easier scooping
• Walnuts or pecans work beautifully here for the nut component
• Serve in stemmed sherbet glasses for that vintage dessert parlor vibe