Skip to main content
Report this ad

See also:

Souffle that's not a souffle

"Frozen Macaroon Souffle" isn't a delicate dish as you may think!
"Frozen Macaroon Souffle" isn't a delicate dish as you may think!

Souffles are those fragile, airy, egg-laden creations that are famous all throughout French cooking and are quite flavorful. For those who aren't familiar with them, souffles take a base, such as a cheese, chicken, fish or some other base and it's combined with a sauce. This has egg whites folded into it and it's then baked. It must be served immediately or it will collapse as it stands.

The word "souffle" often strikes terror in the hearts of many cooks since they don't like to bother with something that temperamental! However, I have a souffle recipe to share with you, but I'd like to clarify that it's NOT the traditional souffle! Actually, it's really nothing like a souffle at all. I'm not sure why this frozen dessert is even called a souffle, but this recipe for "Frozen Macaroon Souffle" is failure-proof for one simple reason: there's NO baking to it. It doesn't even call for eggs! This takes vanilla ice cream and has crushed coconut macaroons added, along with some other ingredients. This mixture is turned into a mold and frozen. To make it taste even more special and give it an elegant appearance, you make a "Strawberry Sauce" to serve along with it. Anyone can make this frozen treat and you won't have to worry about it collapsing on you, unless it's near a heat source!

In making this souffle, since you use 1 quart of vanilla ice cream, I would suggest using a high-quality brand. If you really feel up to it, try making your own ice cream and use it in this recipe. The recipe also calls for macaroons. These, of course, are the coconut cookies that are easy to find. There are two types of macaroons: a crisp version and a soft, candy-like version. I use the crisp macaroons and pulverize them in the food processor until they are finely ground. For the whipping cream, make certain that your bowl and beaters are well chilled before whipping, which guarantees you fast and easy whipping. But, be careful not to overbeat as you'll end up with butter!

The strawberry sauce is easy to do and any leftover sauce can be refrigerated and reheated for serving at another time. Simply store in a covered container under refrigeration. This can be reheated very easily in the microwave, using high power for about 1-1/2 minutes or until heated throughout.

Another souffle that anyone can make is a "Sweet Potato Souffle". I gave this recipe sometime ago and the article also includes some good sweet potato recipes. To get them, follow this link:

Try this intriguing dessert and you'll see that not all souffles should cause fear!


  • 1 quart vanilla ice cream, slightly softened
  • 24 coconut macaroons, crushed fine
  • 1/3 cup orange juice
  • 1 cup whipping cream, whipped
  • 1 tablespoon confectioner's sugar
  • 1/2 cup toasted sliced almonds

Combine ice cream, macaroons, and orange juice. Fold in the whipped cream, which has been sweetened with the confectioner's sugar. Add the almonds. Spoon into a 6 cup mold or bowl (hint: line the mold with foil before adding the ice cream mixture and this will make the dessert easier to unmold.) Cover and freeze until firm. Let stand about 10 minutes at room temperature before turning out onto a serving platter and serve with Strawberry Sauce:

  • 2 (10 oz.) pkgs. frozen sliced strawberries
  • sugar to taste
  • 1/3 cup orange juice

Heat in a saucepan and serve warm over souffle. Yield: about 12 servings.

Variation: Add a small jar of drained, chopped maraschino cherries and serve with a chocolate sauce.

Report this ad