Serves: 12
Total Calories: 458
Soften ice cream slightly. Stir in crumbled macaroons and Grand Marnier. Whip cream until thick and shiny; fold into ice cream mixture. Spoon into an angel food cake pan. Sprinkle surface lightly with almonds and powdered sugar. Cover with plastic wrap. Freeze until firm, 4–5 hours or overnight. Unmold onto cold platter. Return to freezer until serving time.
Hot Strawberry Sauce:
Just before serving, put berries in a saucepan with sugar; simmer until soft, but not mushy. Remove from heat; stir in Grand Marnier. Serve frozen soufflé topped with sauce.
This Frozen Soufflé with Hot Strawberry Sauce recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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