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Confetti Snowball Freeze

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14 servings


30 min


0 min


8 hrs
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
½ gallon vanilla ice cream
* Camera
1 quart chocolate ice cream
1 pint orange sherbert
1 pint lime sherbet
1 pint raspberry sherbet
1 ½ cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract
2 each egg whites
stiffly beaten
* Camera
2 cups vanilla wafers
crushed sugar wafers


Amount Measure Ingredient Features
1.9 l vanilla ice cream
* Camera
0.9 l chocolate ice cream
473 ml orange sherbert
473 ml lime sherbet
473 ml raspberry sherbet
355 ml heavy whipping cream
59 ml sugar
5 ml vanilla extract
2 each egg whites
stiffly beaten
* Camera
473 ml vanilla wafers
crushed sugar wafers


Line bottom of 10-inch angel food cakepan with wax paper.

Chill pan.

Have ice cream and sherbet frozen hard.

Scoop into small balls and refreeze on cooky sheet.

Whip whipping cream until stiff.

Fold in sugar and vanilla.

Blend in stiffly beaten egg whites.

Sprinkle ½ cup fine sugar wafer crumbs on bottom of chilled pan.

Spread with thin layer of whipped cream mixture.

On this place mixed layer of ice cream and sherbet balls.

Fill spaces with whipped cream mixture, then sprinkle with more crumbs.

Repeat layers until pan is filled.

Freeze overnight.

Unmold on chilled serving plate.

Frost with 1 quart softened ice cream, if desired.

Freeze until consistency of thick cream cheese.

Sprinkle with additional sugar wafer crumbs.

Cut into wedges.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 10782% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 12mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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